PT  - JOURNAL ARTICLE
AU  - C. S. Ough
AU  - H. W. Berg
AU  - C. Loinger
TI  - Acid Treatment of Red Table Wine Musts for Color Retention
AID  - 10.5344/ajev.1967.18.4.182
DP  - 1967 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 182--189
VI  - 18
IP  - 4
4099  - http://www.ajevonline.org/content/18/4/182.short
4100  - http://www.ajevonline.org/content/18/4/182.full
SO  - Am J Enol Vitic.1967 Jan 01; 18
AB  - Color retention during aging was improved by adding acid to musts. Quality was also improved at certain levels of added acid. Of the three acids used, tartaric was best from the quality standpoint, sulfuric best for color retention, and fumaric undesirable in this instance because of its biological instability and undesirable formation of off odors. Other chemical changes were noted.