Abstract
As a principal acid in grapes and wine, tartaric acid plays an important role not only in contributing to overall wine acidity but also in the maintenance of juice and wine buffer systems. As a result of this activity, juice as well as wine is maintained (buffered) at a relatively low pH, which, in turn affects the biological stability and visible color, in addition to the overall acidic taste of the product. The tartaric acid content of grape musts varies from 0.2 to 1%, with 0.1 to 0.6% being found in most grape wines.
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© 1990 Van Nostrand Reinhold
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Tartaric Acid and Its Salts. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_13
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DOI: https://doi.org/10.1007/978-1-4615-8146-8_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
eBook Packages: Springer Book Archive