RT Journal Article SR Electronic T1 Effect of Pre- and Post-Fermentation Addition of Acids on the Composition and Quality of the Wines Produced JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 131 OP 135 DO 10.5344/ajev.1970.21.3.131 VO 21 IS 3 A1 M. A. Amerine A1 C. S. Ough YR 1970 UL http://www.ajevonline.org/content/21/3/131.abstract 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.