RT journal article
T1 Study of the Acidification of Sherry Musts With Gypsum and Tartaric Acid
A1 Gómez Benítez, Juan
A1 Diez Martín, Juan
A1 Grandal Delgado, María del Mar
A2 Ingeniería Química y Tecnología de Alimentos
K1 gypsum
K1 tartaric acid
K1 sherry must
K1 must acidification
AB Must acidification is a necessary operation in hot regions due to the low natural acid content of the grapes grownthere. Tartaric acid is what is most usually used for this purpose. Using gypsum (CaSO 4 • 2H20 ) allows theamount of tartaric acid needed to reach a given pH to be reduced. This paper is a study of the acidification ofmusts produced in Sherry area (Southern Spain) to a pH of 3.25 with tartaric acid alone and tartaric acid actingtogether with 2 g/L of gypsum. Using gypsum causes a reduction in must pH of approximately 0.2 units andallows the tartaric acid dosage to be cut down by 1.5 to 2.5 g/L. The concentration of sulfates in the fermentedwine lies below 2.5 g/L (the maximum authorized by the European Community), and the calcium concentrationis 130 mg/L. Both levels are compatible with a correct winemaking. The acid buffering power of the wine andthe alkalinity of the ash are reduced by the use of gypsum, which makes later acidification easier. Other winecomponent levels are not affected.
YR 1993
FD 1993-01-01T00:00:00Z
LK http://hdl.handle.net/10498/17526
UL http://hdl.handle.net/10498/17526
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026