Abstract
A technique for the reduction of pH and titratable acidity (TA) in high pH/high TA dry white wine was investigated. The technique involved anion exchange with the resin (Amberlite IR-45) in the tartrate form coupled with cation exchange (Amberlite IR-120 H+) of part of the anion-exchanged wine and blending of the two wines. The tartrate anion exchange technique reduced the pH of the wine by replacing malic acid with tartaric acid. Precipitation of the majority of the added tartrate as potassium acid tartrate decreased the TA of the wine. The efficiency of the technique depended on the malate concentration of the original wine. Sensory evaluation implied that the removal of flavor compounds and color by the anion exchange resin negated the reduction in the wine's acidity.
- Received June 1985.
- Copyright 1986 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.