PT  - JOURNAL ARTICLE
AU  - Raul De Soto
AU  - Hans Warkentin
TI  - Influence of ph and Total Acidity on Calcium Tolerance of Sherry Wine
AID  - 10.5344/ajev.1956.7.3.91
DP  - 1956 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 91--97
VI  - 7
IP  - 3
4099  - http://www.ajevonline.org/content/7/3/91.short
4100  - http://www.ajevonline.org/content/7/3/91.full
SO  - Am J Enol Vitic.1956 Jan 01; 7
AB  - Laboratory experiments were made to determine the equilibrium conditions of calcium ion in sherry at various pH values. The knowledge gained from these experiments was successfully applied in plant operations. It was found that when sherries were adjusted to a pH of 3.50 to 3.70, depending on calcium content, calcium instability was prevented in all plant blends.