Abstract
Color retention during aging was improved by adding acid to musts. Quality was also improved at certain levels of added acid. Of the three acids used, tartaric was best from the quality standpoint, sulfuric best for color retention, and fumaric undesirable in this instance because of its biological instability and undesirable formation of off odors. Other chemical changes were noted.
- Accepted November 1967.
- Published online January 1967
- Copyright 1967 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.