ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The changes in chemical components during maturation and fermentation of four native American and one French hybrid grape cultivar obtained from a commercial vineyard and winery were examined. In all cultivars, titratable acidity, tartrate, and malate content decreased during the maturation period. Titratable acidity values ranged from 0.99% for ‘Niagara’ to 1.82% for ‘Catawba’ at maturity. Soluble solids and color content remained constant until veraison after which they increased steadily. Small amounts of phosphoric acid were detected during maturation. In nearly all cases, fermentation of the musts was completed within one week. Reductions in total acidity, tartrate, malate, phosphoric acid, and reducing sugar content were seen. Increases in the amounts of ethanol and succinic acid were also observed. During the course of the fermentation, pH values varied among cultivars.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02401.x
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