PT - JOURNAL ARTICLE AU - M. A. Amerine AU - C. S. Ough TI - Effect of Pre- and Post-Fermentation Addition of Acids on the Composition and Quality of the Wines Produced AID - 10.5344/ajev.1970.21.3.131 DP - 1970 Jan 01 TA - American Journal of Enology and Viticulture PG - 131--135 VI - 21 IP - 3 4099 - http://www.ajevonline.org/content/21/3/131.short 4100 - http://www.ajevonline.org/content/21/3/131.full SO - Am J Enol Vitic.1970 Jan 01; 21 AB - Addition of acids prior to fermentation, compared with addition after fermentation, gave better-quality wines with `Chardonnay', and lesser-quality wines with `Pinot blanc' and `Cabernet Sauvignon'. 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°F and 70° 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.