Study of the contribution of the major organic acids of wine to the buffering capacity of wine in model solutions

American Journal of Enology and Viticulture

Volumn 51, Issue 4, 2000, Pages 352-356

  Dartiguenave, C ^a   Jeandet, P ^a   Maujean, A ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Buffering capacity; Mixtures of acids; Model solutions

Indexed keywords

CARBOXYLIC ACID; CONCENTRATION (PARAMETERS); FERMENTATION; GRAPE; MALIC ACID; MUST (FRUIT JUICE); SODIUM HYDROXIDE; SUCCINIC ACID; TARTARIC ACID; WINE PRODUCTION; WINE;

EID: 0034495873     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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