RT Journal Article
SR Electronic
T1 Citric Acid in Some California Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 222
OP 224
DO 10.5344/ajev.1974.25.4.222
VO 25
IS 4
A1 Fong, D. C.
A1 Amerine, M. A.
A1 Ough, C. S.
YR 1974
UL http://www.ajevonline.org/content/25/4/222.abstract
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.