PT  - JOURNAL ARTICLE
AU  - D. C. Fong
AU  - M. A. Amerine
AU  - C. S. Ough
TI  - Citric Acid in Some California Wines
AID  - 10.5344/ajev.1974.25.4.222
DP  - 1974 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 222--224
VI  - 25
IP  - 4
4099  - http://www.ajevonline.org/content/25/4/222.short
4100  - http://www.ajevonline.org/content/25/4/222.full
SO  - Am J Enol Vitic.1974 Jan 01; 25
AB  - The colorimetric procedure of Rebelein for determining citric acid was used on 127 commercial California wines. The method separates the citric acid as the barium salt. A colorimetric procedure is used for the actual determination. Citramalic acid does not interfere. Recovery of citric acid added to a wine was 98%. Citric acid found averaged 0.048 g/100 ml in 23 dry white table wines, 0.031 g/100 ml in 34 dry red table wines, 0.040 g/100 ml in 21 rosé table wines, 0.075 g/100 ml in 14 sparkling wines, 0.086 g/100 ml in 10 vermouth and flavored wines, and 0.025 g/100 ml in 25 dessert and appetizer wines. The citric acid contents of California wines generally agree with previous reports.