PT - JOURNAL ARTICLE AU - Fong, D. C. AU - Amerine, M. A. AU - Ough, C. S. TI - Citric Acid in Some California Wines AID - 10.5344/ajev.1974.25.4.222 DP - 1974 Jan 01 TA - American Journal of Enology and Viticulture PG - 222--224 VI - 25 IP - 4 4099 - http://www.ajevonline.org/content/25/4/222.short 4100 - http://www.ajevonline.org/content/25/4/222.full SO - Am J Enol Vitic.1974 Jan 01; 25 AB - The colorimetric procedure of Rebelein for determining citric acid was used on 127 commercial California wines. The method separates the citric acid as the barium salt. A colorimetric procedure is used for the actual determination. Citramalic acid does not interfere. Recovery of citric acid added to a wine was 98%. Citric acid found averaged 0.048 g/100 ml in 23 dry white table wines, 0.031 g/100 ml in 34 dry red table wines, 0.040 g/100 ml in 21 rosé table wines, 0.075 g/100 ml in 14 sparkling wines, 0.086 g/100 ml in 10 vermouth and flavored wines, and 0.025 g/100 ml in 25 dessert and appetizer wines. The citric acid contents of California wines generally agree with previous reports.