Reference

Decreasing the acidity of wines by chemical agents

Decreasing the acidity of wines by chemical agents. Ogorodnik, S. T. (Vses. Nauchno-Issled. Inst. Vinodel. Vinograd. "Magarach", Yalta, USSR). Nauchno-Tekh. Ref. Sb.: Vinodel. Prom-st., (3), 1-5 (Russian) 1978. CODEN: NSVPDG. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Tests with various acid-reducing agents (CaCO3, K2CO3, KHCO3, K tartrate [921-53-9]) showed that the compds. reduced the acidity of wine to a greater extent than was theor. expected. Thus, to avoid overalkalizing wine, these agents should be used only when the titratable acidity is >10 g/L, or in must with titratable acidity of >13 g/L, and the amt. added should be calcd. to reduce the titratable acidity by ￡3 g/L. The compds. should be introduced into the must or wine in small portions with const. stirring.

Deacidification possibilities for must and wine: a comparative view

Deacidification possibilities for must and wine: a comparative view. Goertges, S. (Firma Erbsloeh and Co., Geisenheim 6222, Fed. Rep. Ger.). Weinwirtsch., Tech., (9), 225-9 (German) 1984. CODEN: WETED8. ISSN: 0723-1369. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) A discussion of the methods for the deacidification of wine. The circumstances in which wines should be deacidified with CaCO3, double salt deacidification with CaCO3, KHCO3, dipotassium tartrate [921-53-9], or by fermn. with lactic acid bacteria are described.