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Grapegrower and Winemaker Issue 642, 2017
Title: The tricks and traps of deacidification
Keywords: cooler, 2017, vintage, resulted, wines, higher, titratable, acidity, TA, levels, deacidification, winemakers advice, chemical, permitted, carbonate, salts, methods, decrease, malolactic, fermentation, blending, less, acidic, wine, ion, exchange, base, neutralise, Australia, New, Zealand, Food, Standards, Code, Production, Requirements, calcium, potassium, bicarbonate, anion, carbonic, carbon, dioxide, gas, water, bitartrate, tartaric, precipitation, loss, protein, solution, reduction, tartrate, reactions, malic, soluble, pH, crystals, bottling,use, recommended, agent, excessive, foaming, change, buffer, capacity, concentrations, rule, fining, amelioration, process, laboratory, trials, samples, juice, rates, batch, values, effects, sensory, aspects, addition, parameters, red, cellar, clean, cool, dissolve, mix, settle, rack, filter, temperature, AWRI
Page Number(s): 56-57

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