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Am. J. Enol. Vitic. 26:1:12-17 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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Investigation of Methods for Adjusting the Acidity of Wines

C. W. Nagel 1, Tamis L. Johnson 1, and G. H. Carter 2

1 Department of Food Science and Technology, Washington State University, Pullman, Washington 99163
2 I.A.R.E.C., Prosser, Washington 99350.

Different methods of acid and pH adjustment of musts and wines were compared. CaCO3 precipitation, anion exchange, and malo-lactic fermentation for acid reduction all have limitations. CaC03 causes the least flavor distortion, while anion-exchange treatment causes the greatest. The double salt-precipitation procedure with CaCO3 is applicable only to low-pH high-acid musts or wines with high tartrate contents. Neutralization of low-pH high-acid wines with CaCO3 appears to be equally effective. Hydrogen-ion exchange or tartaric-acid addition are equally effective in reducing the pH of high-pH low-acid wines where the potassium content is high.

Accepted on January 21, 1975






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Copyright © 1975 by the American Society for Enology and Viticulture.