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1. Organic Acids in Wine

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch1

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Organic Acids in Wine, in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch1

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

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CHAPTER TOOLS

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Keywords:

  • organic acids in wine;
  • acidity types;
  • chemistry of wine;
  • tartrate crystallization and precipitation;
  • predicting wine stability;
  • tartrate precipitation prevention;
  • carboxymethylcellulose (CMC)

Summary

This chapter contains sections titled:

  • Introduction

  • The main organic acids

  • Different types of acidity

  • The concept of pH and its applications

  • Tartrate precipitation mechanism and predicting its effects

  • Tests for predicting wine stability in relation to crystal precipitation and monitoring the effectiveness of artificial cold stabilization treatment

  • Preventing tartrate precipitation

  • References

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