IMPLEMENTATION OF A DECISION SUPPORT SYSTEM FOR ACIDITY CORRECTIONS IN THE FRAMEWORK OF PRECISION OENOLOGY

Acidity corrections are currently performed in the industry in accordance to regulations and necessities. In the precision oenology for these corrections the dosage of the products used for the treatments can be calculated based on the values determined for the must and wine parameters, simplifying in this way the work of the winemaker. The performance and limits of the mathematical equations are evaluated in these paper, both for acidification and deacidification. The equation derived for acidification processes, irrespective of the acid used (tartaric, citric, malic) gives values which correlates well with the data experimentally obtained, making the application of this equation very useful. In the case of the deacidification the equation does not always give results correlated with the experimental data. For instance, the deacidification performed with alkaline salts containing potassium also react with other must/wine compounds than acids, so that the the exact dosage to be used cannot be calculated. However, for the deacidification with calcium carbonate, the most used salt for these type o treatments, the equation can be applied with good results.