TY - JOUR T1 - The Ion Exchanger in Modern Cellar Practice JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 157 LP - 161 DO - 10.5344/ajev.1956.7.4.157 VL - 7 IS - 4 AU - Joseph Moser Y1 - 1956/01/01 UR - http://www.ajevonline.org/content/7/4/157.abstract N2 - Older methods of de-acidification of wine have serious disadvantages, indicating a need for a more satisfactory method. Anion-exchange resins have shown promise in this matter. Bayer's Lewatit 50 has been used with satisfaction. Two methods have been tried, the "stirring-in" method, intended for the small producer, and the "flow-through" method, intended for large producers. Wine can be de-acidified to any desired degree without noticeable unfavorable effects on it. The process is rapid and the wine can be used immediately after de-acidification. ER -