PT  - JOURNAL ARTICLE
AU  - W. W. D. Wagener
AU  - C. S. Ough
AU  - M. A. Amerine
TI  - The Fate of some Organic Acids Added to Grape Juice Prior to Fermentation
AID  - 10.5344/ajev.1971.22.3.167
DP  - 1971 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 167--171
VI  - 22
IP  - 3
4099  - http://www.ajevonline.org/content/22/3/167.short
4100  - http://www.ajevonline.org/content/22/3/167.full
SO  - Am J Enol Vitic.1971 Jan 01; 22
AB  - A gas chromatographic method for the determination of some of the organic acids found in wine was used to measure changes in the organic acids during fermentation. Fumaric acid was metabolized rapidly during fermentation, probably through malic acid. Malic and citric acids showed slight decreases during fermentation. Solubility problems with succinic and tartaric caused some problems in making an accurate acid balance. The biochemical fates of the acids are discussed briefly.