@article {Plane265, author = {Robert A. Plane and Leonard R. Mattick and LaVerne D. Weirs}, title = {An Acidity Index for the Taste of Wines}, volume = {31}, number = {3}, pages = {265--268}, year = {1980}, doi = {10.5344/ajev.1980.31.3.265}, publisher = {American Journal of Enology and Viticulture}, abstract = {Taste panel experiments with reconstituted wine and aqueous buffer solutions of acidic tartrate and malate establish that in the acid region of wine (pH 2.6 to 4.0 and total acidities of 0.05 N to 0.10 N) acid taste is dependent primarily on total, or titratable acidity, secondarily on pH, and at most indirectly on total buffer concentration. An acidity index which accounts for all the results isIa = Total acid (g/L) - pH.This index is discussed in terms of alteration of wine acidity, applicability to various wines, and rationalized in terms of taste intensities.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/31/3/265}, eprint = {https://www.ajevonline.org/content/31/3/265.full.pdf}, journal = {American Journal of Enology and Viticulture} }