RT Journal Article
SR Electronic
T1 An Analysis of the Influence of pH and Titratable Acid in the Scoring of Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 69
OP 73
DO 10.5344/ajev.1977.28.2.69
VO 28
IS 2
A1 Nagel, C. W.
A1 McElvain, K. R.
YR 1977
UL http://www.ajevonline.org/content/28/2/69.abstract
AB By computer analysis of ten years of data a three dimensional model was defined indicating the effect of pH and titratable acidity on scoring of white wines. A similar model could not be defined for red wines because of varietal differences.