AN21 ORGANIC ACIDS IN WINE

INTRODUCTION
Detennining the levels of organic acids is an im-
portant part of fennentation monitoring during
winemaking. The balance of the acids directly
influences the flavor and color of the wine, and
must also be carefully controlled to assure proper.
fermentation and to prevent spoilage.
The concentration of these organic acids are most
important to the winery. In order of importance,
they are:
. Malic Acid - detennined to measure the progress
of malo-lactic fermentation.
. Acetic Acid - monitored to prevent spoilage;
concentration must be detennined for BATF
regulations.
. Citric Acid - added to adjust acidity and to che-
late metals; concentration must be detennined for
export limits.
. Tartaric Acid - added to lower the pH and adjust
acidity; concentration is useful for deacidification
and might be applied to cold stability testing.
. Fumaric Acid - added to prevent malo-lactic
fermentation and adjust acidity (additions 首ld
be checked as fumaric is difficult to dissolve). 赛默飞戴安ICS-2100离子色谱系统 赛默飞ICS5000多功能离子色谱