@article {Subden233, author = {R. E. Subden and W. R. Fawcett and A. C. Noble and R. Boulton}, title = {Changes in pH Resulting from Dilution of Ameliorated Wines for "Pop" Wines}, volume = {31}, number = {3}, pages = {233--236}, year = {1980}, doi = {10.5344/ajev.1980.31.3.233}, publisher = {American Journal of Enology and Viticulture}, abstract = {Retail pop wines in Ontario can be made by diluting ameliorated wine by 40\% with water, thereby reducing the alcoholic content to 7\% by volume. Titratable acidity in most high acid wines is reduced in a somewhat linear fashion but pH is decreased until an equal volume of water is added; then additional water increases pH. The initial pH depression is a function of changes in the dissociation constants and concentration effects of the diprotic tartaric and malic acids.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/31/3/233}, eprint = {https://www.ajevonline.org/content/31/3/233.full.pdf}, journal = {American Journal of Enology and Viticulture} }