RT Journal Article
SR Electronic
T1 An Acidity Index for the Taste of Wines
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 265
OP 268
VO 31
IS 3
A1 Plane, Robert A.
A1 Mattick, Leonard R.
A1 Weirs, LaVerne D.
YR 1980
UL http://www.ajevonline.org/content/31/3/265.abstract
AB 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 is Ia = 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.