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 DO 10.5344/ajev.1980.31.3.265 VO 31 IS 3 A1 Robert A. Plane A1 Leonard R. Mattick A1 LaVerne D. Weirs 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 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.