PT  - JOURNAL ARTICLE
AU  - C. W. Nagel
AU  - Tamis L. Johnson
AU  - G. H. Carter
TI  - Investigation of Methods for Adjusting the Acidity of Wines
AID  - 10.5344/ajev.1975.26.1.12
DP  - 1975 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 12--17
VI  - 26
IP  - 1
4099  - http://www.ajevonline.org/content/26/1/12.short
4100  - http://www.ajevonline.org/content/26/1/12.full
SO  - Am J Enol Vitic.1975 Jan 01; 26
AB  - 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.