This paper reviews the evidence for the role of acids in wine. It begins with an overview of the influence of temperature, canopy management and grape variety on the types and levels of acid in grapes. This is followed by examinations of changes in acid levels and types during fermentation, and of acid changes caused by bacteria and moulds. A final section surveys acid changes during wine maturation.
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G. W. A. Fowles (1992) studied this question.
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