Abstract
Deionized grape juice was treated with several acids, and the effects on fermentation rates and wine qualities were determined. Citric acid appeared to inhibit yeast growth and fermentation in both complex and synthetic media. Malic acid also inhibited fermentation in complex media. General quality scores of the wines were dependent on factors other than the titratable acidity or pH of the wine. The acid taste was found to correlate best with the logarithm of the titratable acidity.
- Accepted February 1967.
- Published online January 1967
- Copyright 1967 by the American Society for Enology and Viticulture
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Vol 18 Issue 1
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