Browsing by Author "542090b9-9e9f-4c96-92ec-7b60bc4d5d53"
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Obreque Slier, Elías; Espínola Espínola, Valeria; López Solís, Remigio (American Chemical Society, 2016)Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...