Abstract
The acidity of a juice or wine, in particular the pH, plays an important role in many aspects of winemaking and wine stability (see also Chapters 3, 8, and 12). The ability of most bacteria to grow, the solubility of the tartrate salts, the effectiveness of sulfur dioxide, ascorbic acid, and enzyme additions, the solubility of proteins and effectiveness of bentonite, the polymerization of the color pigments, as well as oxidative and browning reactions are all influenced by the juice or wine pH. The titratable acidity is an important parameter in the sensory evaluation of finished wines. It and the pH are also important in aging reactions.
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Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). Juice and Wine Acidity. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_15
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DOI: https://doi.org/10.1007/978-1-4757-6255-6_15
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