Resumo

CARVALHO, Estrela C.P.  e  CURVELO-GARCIA, A.S.. Application of L-tartaric acid, L-lactic acid and DL-malic acid to acidify musts and wines . Ciência Téc. Vitiv. [online]. 2000, vol.15, n.2, pp.64-73. ISSN 0254-0223.

In the 79^th General Assembly (1999), OIV accepted two resolutions concerning the application of some acids to acidify musts and wines in the condition that acidification levels will be set up and approved by the General Assembly until 2001. The actual possibility to use different acids is still controversy, owing to their efficiencies, especially their increasing the total acidity and the actual acidity (decreasing pH) and their eventual influence on the wine characteristics. Thus, after the first results published, a comparative study of the musts and wines acidification using L-tartaric, L-lactic and DL-malic acids, with three levels (1; 2 and 3 g/L) was realised. In the acidification with L-tartaric acid, the occurence of potassium hydrogenotartrate precipitation was verified, with an effective reduction of the expected acidifying strength of this acid, considering the pK values of the different acids. In some cases, L-lactic and DL-malic acids even presented a better efficacy than L-tartaric acid. According to the results obtained, none of these acidifying agents caused immediately calcium tartrate precipitation, as expected considering the known kinetics of these precipitations.

Palavras-chave : Mostos; Vinhos; Acidificação; Ácido L-tartárico; Ácido L-láctico; Ácido DLmálico.

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