PT  - JOURNAL ARTICLE
AU  - Charles W. Nagel
AU  - John L. Amistoso
AU  - Robert B. Bendel
TI  - The Effect of pH and Titratable Acidity on the Quality of Dry White Wines
AID  - 10.5344/ajev.1982.33.2.75
DP  - 1982 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 75--79
VI  - 33
IP  - 2
4099  - http://www.ajevonline.org/content/33/2/75.short
4100  - http://www.ajevonline.org/content/33/2/75.full
SO  - Am J Enol Vitic.1982 Jan 01; 33
AB  - The effect of pH and titratable acidity adjustment on the scoring of a Sauvignon blanc and White Riesling was investigated. Inconsistent results were obtained with the Sauvignon blanc while the White Riesling showed definite trends that were statistically significant (P<.05). Lower titratable acidities were preferred at lower pH's. A pH of 3.3 did well in ranking over the titratable acidity range of 0.5-0.8%. Generally a titratable acidity of 0.9% or greater or pH greater than 3.4 received poor ranking. Quantitative descriptive analysis was used to determine the influence of pH on fruitiness, body, acidity and aftertaste. The White Riesling with a pH of 3.0 was found to be more acid and have more aftertaste than the same wine at a pH of 3.6. The pH 3.6 Sauvignon blanc was found to have more body, whereas the pH 3.0 Sauvignon blanc was fruitier.