Abstract
A technique for the reduction of pH and titratable acidity (TA) in high pH/high TA dry white wine was investigated. The technique involved anion exchange with the resin (Amberlite IR-45) in the tartrate form coupled with cation exchange (Amberlite IR-120 H<sup>+</sup>) of part of the anion-exchanged wine and blending of the two wines. The tartrate anion exchange technique reduced the pH of the wine by replacing malic acid with tartaric acid. Precipitation of the majority of the added tartrate as potassium acid tartrate decreased the TA of the wine. The efficiency of the technique depended on the malate concentration of the original wine. Sensory evaluation implied that the removal of flavor compounds and color by the anion exchange resin negated the reduction in the wine9s acidity.
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