%0 Journal Article %A C. W. Nagel %A Tamis L. Johnson %A G. H. Carter %T Investigation of Methods for Adjusting the Acidity of Wines %D 1975 %R 10.5344/ajev.1975.26.1.12 %J American Journal of Enology and Viticulture %P 12-17 %V 26 %N 1 %X Different methods of acid and pH adjustment of musts and wines were compared. CaCO3 precipitation, anion exchange, and malo-lactic fermentation for acid reduction all have limitations. CaC03 causes the least flavor distortion, while anion-exchange treatment causes the greatest. The double salt-precipitation procedure with CaCO3 is applicable only to low-pH high-acid musts or wines with high tartrate contents. Neutralization of low-pH high-acid wines with CaCO3 appears to be equally effective. Hydrogen-ion exchange or tartaric-acid addition are equally effective in reducing the pH of high-pH low-acid wines where the potassium content is high. %U https://www.ajevonline.org/content/ajev/26/1/12.full.pdf