RT Journal Article SR Electronic T1 Malate and Tartrate Contents of Musts and Wines from Grapes Produced in Washington JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 144 OP 151 DO 10.5344/ajev.1972.23.4.144 VO 23 IS 4 A1 C. W. Nagel A1 J. R. Powers A1 M. T. Atallah A1 W. N. Sawaya A1 G. H. Carter YR 1972 UL http://www.ajevonline.org/content/23/4/144.abstract AB Wines produced from grapes harvested in 1969 and 1970 were analyzed for tartrate and malate content. Musts from the 1970 season were also analyzed. In the 1969 wines tartrate ranged from 0.04 to 0.37% and malate from 0.18 to 0.72%. In the 1970 wines, the respective ranges were 0.11 to 0.52% and 0.15 to 0.78%. In the 1970 musts, tartrate ranged from 0.42 to 1.11% and malate from 0.16 to 0.93%. Generally, in musts the malate concentrations were higher than in the same variety in California (Davis), whereas tartrates were very similar. As expected, tartrate concentration was considerably less in the wines than in the musts while malate was generally only slightly less.