<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Plane, Robert A.</style></author><author><style face="normal" font="default" size="100%">Mattick, Leonard R.</style></author><author><style face="normal" font="default" size="100%">Weirs, LaVerne D.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">An Acidity Index for the Taste of Wines</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1980</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1980-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">265-268</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1980.31.3.265</style></doi><volume><style face="normal" font="default" size="100%">31</style></volume><issue><style face="normal" font="default" size="100%">3</style></issue><abstract><style  face="normal" font="default" size="100%">Taste panel experiments with reconstituted wine and aqueous buffer solutions of acidic tartrate and malate establish that in the acid region of wine (pH 2.6 to 4.0 and total acidities of 0.05 N to 0.10 N) acid taste is dependent primarily on total, or titratable acidity, secondarily on pH, and at most indirectly on total buffer concentration. An acidity index which accounts for all the results isIa = Total acid (g/L) - pH.This index is discussed in terms of alteration of wine acidity, applicability to various wines, and rationalized in terms of taste intensities.</style></abstract></record></records></xml>