RT Journal Article SR Electronic T1 Effects of Acid Additions to Grape Juice on Fermentation Rates and Wine Qualities JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 11 OP 17 DO 10.5344/ajev.1967.18.1.11 VO 18 IS 1 A1 Ough, C. S. A1 Kunkee, R. E. YR 1967 UL http://www.ajevonline.org/content/18/1/11.abstract 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.