HOCHLI U. Palmenweg 7, 8820 (Switzerland)
Abstract : Acomplete set of physico-chemical equations govening the interaction between acids and buffers is established. Together with formulae describing transformations of acids by biochemical reactions, these equations are used to monitor acid and buffer content during vinification. Several data sets from differents wineries are used to test the validity of th approach.
Key words : acids, buffers, wine, must