TY - JOUR T1 - Influence of ph and Total Acidity on Calcium Tolerance of Sherry Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 91 LP - 97 DO - 10.5344/ajev.1956.7.3.91 VL - 7 IS - 3 AU - Raul De Soto AU - Hans Warkentin Y1 - 1956/01/01 UR - http://www.ajevonline.org/content/7/3/91.abstract N2 - 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. ER -