Abstract
Citric, dl-malic, and fumaric acids were compared for relative sour taste in distilled-water solutions and in wine. Equimolar acid additions were judged as equally sour. Commercially, the cost per mole is the major economic consideration. Difficulties in handling and potential instability must also be considered.
- Received July 1978.
- Revision received December 1978.
- Accepted December 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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