@article {Amerine131, author = {M. A. Amerine and C. S. Ough}, title = {Effect of Pre- and Post-Fermentation Addition of Acids on the Composition and Quality of the Wines Produced}, volume = {21}, number = {3}, pages = {131--135}, year = {1970}, doi = {10.5344/ajev.1970.21.3.131}, publisher = {American Journal of Enology and Viticulture}, abstract = {Addition of acids prior to fermentation, compared with addition after fermentation, gave better-quality wines with {\textquoteleft}Chardonnay{\textquoteright}, and lesser-quality wines with {\textquoteleft}Pinot blanc{\textquoteright} and {\textquoteleft}Cabernet Sauvignon{\textquoteright}. Correcting acidity was more effective by adding 0.1, 0.2, and 0.4\% tartaric or citric acid than by lowering pH 0.05, 0.1, and 0.2 pH unit. No significant differences in wine quality were noted between 53{\textdegree}F and 70{\textdegree} fermentation temperatures or between two strains of yeast (Montrachet and Jerez).Because of the smaller yeast-wine ratio in small-scale fermentations (and the subsequent influence of yeast autolysis), it is recommended that the tests be repeated on larger quantities.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/21/3/131}, eprint = {https://www.ajevonline.org/content/21/3/131.full.pdf}, journal = {American Journal of Enology and Viticulture} }