Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree,
Acidity Management in Must & Wine
is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine.
The authors first define the numerous acids within must and the resulting red and white wines, and examine the acids’ individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical deacidification and subsequent crystal stabilization.