PT  - JOURNAL ARTICLE
AU  - W. R. Bonorden
AU  - C. W. Nagel
AU  - J. R. Powers
TI  - The Adjustment of High pH/High Titratable Acidity Wines by Ion Exchange
AID  - 10.5344/ajev.1986.37.2.143
DP  - 1986 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 143--148
VI  - 37
IP  - 2
4099  - http://www.ajevonline.org/content/37/2/143.short
4100  - http://www.ajevonline.org/content/37/2/143.full
SO  - Am J Enol Vitic.1986 Jan 01; 37
AB  - A technique for the reduction of pH and titratable acidity (TA) in high pH/high TA dry white wine was investigated. The technique involved anion exchange with the resin (Amberlite IR-45) in the tartrate form coupled with cation exchange (Amberlite IR-120 H+) of part of the anion-exchanged wine and blending of the two wines. The tartrate anion exchange technique reduced the pH of the wine by replacing malic acid with tartaric acid. Precipitation of the majority of the added tartrate as potassium acid tartrate decreased the TA of the wine. The efficiency of the technique depended on the malate concentration of the original wine. Sensory evaluation implied that the removal of flavor compounds and color by the anion exchange resin negated the reduction in the wine's acidity.