TY - JOUR T1 - Effect of Pre- and Post-Fermentation Addition of Acids on the Composition and Quality of the Wines Produced JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 131 LP - 135 DO - 10.5344/ajev.1970.21.3.131 VL - 21 IS - 3 AU - M. A. Amerine AU - C. S. Ough Y1 - 1970/01/01 UR - http://www.ajevonline.org/content/21/3/131.abstract N2 - 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. ER -