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CHANGES IN NONVOLATILE ACIDS AND OTHER CHEMICAL CONSTITUENTS OF NEW YORK STATE GRAPES AND WINES DURING MATURATION AND FERMENTATION
Author(s) -
KLUBA RICHARD M.,
MATTICK LEONARD R.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02401.x
Subject(s) - titratable acid , fermentation , veraison , chemistry , phosphoric acid , cultivar , sugar , food science , tartrate , vineyard , wine , reducing sugar , horticulture , botany , biochemistry , biology , organic chemistry , ripening
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.