%0 Journal Article %A H. W. Berg %A M. Akiyoshi %T The Utility of Potassium Bitartrate Concentration-Product Values in Wine Processing %D 1971 %R 10.5344/ajev.1971.22.3.127 %J American Journal of Enology and Viticulture %P 127-134 %V 22 %N 3 %X The concentration-product values of nearly 1,000 wines, ranging in age from three months to ten years and in treatment from none to completely finished, were determined with and without added KHT. A fairly large number of commercially finished wines were classified by these values to provide guidelines to commercial wine producers for potassium bitartrate stabilization of their wines. %U https://www.ajevonline.org/content/ajev/22/3/127.full.pdf