TY - JOUR T1 - Citric Acid in Some California Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 222 LP - 224 DO - 10.5344/ajev.1974.25.4.222 VL - 25 IS - 4 AU - D. C. Fong AU - M. A. Amerine AU - C. S. Ough Y1 - 1974/01/01 UR - http://www.ajevonline.org/content/25/4/222.abstract N2 - 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. ER -