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 should be checked as fumaric is difficult to dissolve).