TY - JOUR T1 - Deacidification of High Acid California Wines by Calcium Double-Salt Precipitation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 227 LP - 231 DO - 10.5344/ajev.1979.30.3.227 VL - 30 IS - 3 AU - Jedediah T. Steele AU - Ralph E. Kunkee Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/3/227.abstract N2 - Four white wines and three red wines of the 1974 California vintage were deacidified by the calcium double-salt precipitation process. The wines were approximately nine months old at the time of their deacidification. To determine the efficiency of the treatment and to observe calcium tartrate stabilization, components of the wines were monitored immediately before and after deacidification and then at intervals during five months of storage. Values are reported for contents of calcium, potassium, malic acid, tartaric acid, and for pH and titratable acidity. Decreases in titratable acidity observed in the wines were somewhat less than predicted by the double salt deacidification process and showed a slightly greater variability than was found in previous work on the deacidification of high acid musts by the same process. Five months after deacidification, all but one of the wines showed calcium tartrate stability. ER -