RT Journal Article
SR Electronic
T1 Investigation of Methods for Adjusting the Acidity of Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 12
OP 17
DO 10.5344/ajev.1975.26.1.12
VO 26
IS 1
A1 C. W. Nagel
A1 Tamis L. Johnson
A1 G. H. Carter
YR 1975
UL http://www.ajevonline.org/content/26/1/12.abstract
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.