The amount of total acids in must is in most number of cases between 5 and 8 g/dm3 . Wines in general possess a little fewer acids than must, by Regulation the least acidity, expressed as tartaric acid is for all kinds of wine 4.5 g/dm3 , because a part of tartaric acids sediments as salt (tartar) in the process of the alcohol fermentation. For win...

By M. B. Rajković, D. D. Stanojević, I. D. Novaković, D. V. Tošković, M. M. Sudar