RT Journal Article
SR Electronic
T1 The Utility of Potassium Bitartrate Concentration-Product Values in Wine Processing
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 127
OP 134
DO 10.5344/ajev.1971.22.3.127
VO 22
IS 3
A1 H. W. Berg
A1 M. Akiyoshi
YR 1971
UL http://www.ajevonline.org/content/22/3/127.abstract
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.