PT  - JOURNAL ARTICLE
AU  - J. Buechsenstein
AU  - C. S. Ough
TI  - Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants
AID  - 10.5344/ajev.1979.30.2.93
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 93--97
VI  - 30
IP  - 2
4099  - http://www.ajevonline.org/content/30/2/93.short
4100  - http://www.ajevonline.org/content/30/2/93.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - 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.