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- W1750334310 startingPage "233" @default.
- W1750334310 abstract "Retail pop wines in Ontario can be made by diluting ameliorated wine by 40% with water, thereby reducing the alcoholic content to 7% by volume. Titratable acidity in most high acid wines is reduced in a somewhat linear fashion but pH is decreased until an equal volume of water is added; then additional water increases pH. The initial pH depression is a function of changes in the dissociation constants and concentration effects of the diprotic tartaric and malic acids." @default.
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- W1750334310 date "1980-01-01" @default.
- W1750334310 modified "2023-09-27" @default.
- W1750334310 title "Changes in pH Resulting from Dilution of Ameliorated Wines for Pop Wines" @default.
- W1750334310 doi "https://doi.org/10.5344/ajev.1980.31.3.233" @default.
- W1750334310 hasPublicationYear "1980" @default.
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