TY - JOUR T1 - Acid Treatment of Red Table Wine Musts for Color Retention JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 182 LP - 189 DO - 10.5344/ajev.1967.18.4.182 VL - 18 IS - 4 AU - C. S. Ough AU - H. W. Berg AU - C. Loinger Y1 - 1967/01/01 UR - http://www.ajevonline.org/content/18/4/182.abstract N2 - 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. ER -