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Electrodialysis Catches on for Acid Reduction

Selective Tartrate Removal System uses less 'juice' to stabilize wine and can save wineries thousands of dollars in energy costs.
Aug 2008 Issue of Wine Business Monthly
:link { color: blue } :visited { color: purple } Eric Dahlberg, president of Winesecrets Reducing residual tartaric acid in a fine white wine may be a bigger headache for winemakers than reducing the monthly electric bill. However, winery accountants now are agreeing with winemakers that both goals can be achieved cost-effectively through an emerging electrodialysis technology offered by Napa-based...
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