Hydrogen Ion (pH) and Fixed Acids

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Abstract

Hydrogen ion concentration plays a major role in wine making. Its involve­ments range from physical-chemical and biological concerns to the sensory attributes and potentially, defects. Hydrogen ion activity usually is mea­sured in terms of the logarithmic concentration term, pH. Initially, the winemaker is concerned with fruit and must pH. The pH values for white wines are often 3.4 or less, whereas higher values usually are observed for red wines, largely because of contact of juice and skins before and during fermentation.

Keywords

Malic Acid Tartaric Acid Titratable Acidity Fumaric Acid Grape Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

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