Kvasny Prum. 1983; 29(7): 161-163 | DOI: 10.18832/kp1983030

A charge of acid content in wine.Peer-reviewed article

K. PRŮŠA, O. SMEJKAL

Methods for a deacidification of wine by calcium carbonate, potassium bicarbonate, calcium carbonate with the addition of calcium tartarate-malate and by the Malitex procedure are described. The efficiency of the individual procedures was tested on a laboratory scale in volumes of10 lwith two sorts of wine. It was found that for the wines with a low content of tartaric acid the procedure according to Malitex method or with the use of potassium bicarbonate is suitable. Using these two procedures no strange compounds come into the wine and products of neutralization are compound usually present in a wine. The addition of potassium bicarbonate accelerated a deposition of wine stone. Using the other method no changes in a content of the individual acids were observed. Also no effect of the addition of calcium tartarate-malate was found. With an increase of the calcium carbonate addition, the content of tartaric acid decreased but only to the definitive level which corresponds with the content of wine stone in a wine. Higher doses of calcium carbonate had no effect on the tartaric acid concentration. The content of the other acids remained almost constant. This proved that their carbonate salts were soluble in a wine.
(In Czech, English summary only)

Keywords: acids, wine, deacidification

Published: July 1, 1983