Original research articles
Acids and buffers in wine
Received : 25 March 1997;
Accepted :
22 September 1997;
Published : 30 September 1997
Abstract
A complete set of physico-chemical equations governing the interaction between acids and buffers is established. Together with formulae describing transformations of acids by biochemical reactions, these equations are used to monitor acid and buffer content during vinification. Several data sets from different wineries are used to test the validity of the approach.
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