TY - JOUR T1 - Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 93 LP - 97 DO - 10.5344/ajev.1979.30.2.93 VL - 30 IS - 2 AU - J. Buechsenstein AU - C. S. Ough Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/2/93.abstract N2 - Citric, dl-malic, and fumaric acids were compared for relative sour taste in distilled-water solutions and in wine. Equimolar acid additions were judged as equally sour. Commercially, the cost per mole is the major economic consideration. Difficulties in handling and potential instability must also be considered. ER -