PT - JOURNAL ARTICLE AU - H. W. Berg AU - M. Akiyoshi TI - The Utility of Potassium Bitartrate Concentration-Product Values in Wine Processing AID - 10.5344/ajev.1971.22.3.127 DP - 1971 Jan 01 TA - American Journal of Enology and Viticulture PG - 127--134 VI - 22 IP - 3 4099 - http://www.ajevonline.org/content/22/3/127.short 4100 - http://www.ajevonline.org/content/22/3/127.full SO - Am J Enol Vitic.1971 Jan 01; 22 AB - 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.