Abstract
Older methods of de-acidification of wine have serious disadvantages, indicating a need for a more satisfactory method. Anion-exchange resins have shown promise in this matter. Bayer's Lewatit 50 has been used with satisfaction. Two methods have been tried, the "stirring-in" method, intended for the small producer, and the "flow-through" method, intended for large producers. Wine can be de-acidified to any desired degree without noticeable unfavorable effects on it. The process is rapid and the wine can be used immediately after de-acidification.
- Copyright 1956 by the American Society of Enology
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Vol 7 Issue 4
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