Abstract
Addition of acids prior to fermentation, compared with addition after fermentation, gave better-quality wines with `Chardonnay', and lesser-quality wines with `Pinot blanc' and `Cabernet Sauvignon'. Correcting acidity was more effective by adding 0.1, 0.2, and 0.4% tartaric or citric acid than by lowering pH 0.05, 0.1, and 0.2 pH unit. No significant differences in wine quality were noted between 53°F and 70° fermentation temperatures or between two strains of yeast (Montrachet and Jerez).
Because of the smaller yeast-wine ratio in small-scale fermentations (and the subsequent influence of yeast autolysis), it is recommended that the tests be repeated on larger quantities.
- Accepted September 1970.
- Published online January 1970
- Copyright 1970 by the American Society for Enology and Viticulture
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