PT  - JOURNAL ARTICLE
AU  - Ough, C. S.
AU  - Kunkee, R. E.
TI  - Effects of Acid Additions to Grape Juice on Fermentation Rates and Wine Qualities
AID  - 10.5344/ajev.1967.18.1.11
DP  - 1967 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 11--17
VI  - 18
IP  - 1
4099  - http://www.ajevonline.org/content/18/1/11.short
4100  - http://www.ajevonline.org/content/18/1/11.full
SO  - Am J Enol Vitic.1967 Jan 01; 18
AB  - 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.