Influence of Amelioration on the Major Acid Components of Must and Wines from Four French-Hybrid Grape Cultivars

¹ Department of Horticulture, Division of Food Science and Industry, Pennsylvania State University, University Park, Pa., 16802.

Amelioration ranging from 0 to 30% was investigated for influence on total acidity, malate, tartrate, potassium, and pH of the musts and wines of four important French-hybrid grape cultivars. Generally, amelioration was found to be inefficient in reducing acidity. The total acidity of the wines was reduced only about one-half of the amelioration level employed. Amelioration of up to 30% did not affect tartrate content significantly in red wines and reduced it only slightly in white wines. Malate was reduced significantly, the extent of reduction varying with the cultivar and amelioration level. Potassium concentrations were reduced significantly if initially high, but pH was essentially unaffected.