TY - JOUR T1 - Changes in pH Resulting from Dilution of Ameliorated Wines for "Pop" Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 233 LP - 236 DO - 10.5344/ajev.1980.31.3.233 VL - 31 IS - 3 AU - R. E. Subden AU - W. R. Fawcett AU - A. C. Noble AU - R. Boulton Y1 - 1980/01/01 UR - http://www.ajevonline.org/content/31/3/233.abstract N2 - Retail pop wines in Ontario can be made by diluting ameliorated wine by 40% with water, thereby reducing the alcoholic content to 7% by volume. Titratable acidity in most high acid wines is reduced in a somewhat linear fashion but pH is decreased until an equal volume of water is added; then additional water increases pH. The initial pH depression is a function of changes in the dissociation constants and concentration effects of the diprotic tartaric and malic acids. ER -