RT Journal Article
SR Electronic
T1 Effects of Acid Additions to Grape Juice on Fermentation Rates and Wine Qualities
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 11
OP 17
DO 10.5344/ajev.1967.18.1.11
VO 18
IS 1
A1 C. S. Ough
A1 R. E. Kunkee
YR 1967
UL http://www.ajevonline.org/content/18/1/11.abstract
AB Deionized grape juice was treated with several acids, and the effects on fermentation rates and wine qualities were determined. Citric acid appeared to inhibit yeast growth and fermentation in both complex and synthetic media. Malic acid also inhibited fermentation in complex media. General quality scores of the wines were dependent on factors other than the titratable acidity or pH of the wine. The acid taste was found to correlate best with the logarithm of the titratable acidity.