Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 15

Organic acids make major contributions to the composition, stability, and organoleptic qualities of wines, especially white wines (Ribéreau‐Gayon et al., 1982; Jackson, 1994). Their preservative properties also enhance wines' microbiological and physicochemical stability.

Thus, dry white wines that do not undergo malolactic fermentation are more stable in terms of bitartrate (KHT) and tartrate (CaT) precipitation. Young white wines with high acidity generally also have greater aging potential.

Red wines are stable at lower acidity, due to the presence of phenols that enhance acidity and help to maintain stability throughout aging.