Abstract
Different methods of acid and pH adjustment of musts and wines were compared. CaCO<sub>3</sub> precipitation, anion exchange, and malo-lactic fermentation for acid reduction all have limitations. CaC0<sub>3</sub> causes the least flavor distortion, while anion-exchange treatment causes the greatest. The double salt-precipitation procedure with CaCO<sub>3</sub> is applicable only to low-pH high-acid musts or wines with high tartrate contents. Neutralization of low-pH high-acid wines with CaCO<sub>3</sub> 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.
Published Version
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