Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants
- 1 January 1979
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 30 (2) , 93-97
- https://doi.org/10.5344/ajev.1979.30.2.93
Abstract
Citric, dl-malic, and fumaric acids were compared for relative sour taste in distilled-water solutions and in wine. Equimolar acid additions were judged as equally sour. Commercially, the cost per mole is the major economic consideration. Difficulties in handling and potential instability must also be considered.Keywords
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