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Fermentation and Post‐Fermentation Changes in Israeli Wines
Author(s) -
GORINSTEIN SHELA,
GOLDBLUM AMIRAM,
KITOV SVETLANA,
DEUTSCH JOSEPH
Publication year - 1984
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.1365-2621.1984.tb13720.x
Subject(s) - fermentation , wine , free amino nitrogen , food science , malolactic fermentation , chemistry , glycerol , fermentation in winemaking , tartaric acid , grape wine , composition (language) , biochemistry , biology , lactic acid , bacteria , linguistics , philosophy , citric acid , genetics
Grape juices ( V. vinifera ) from vineyards at three locations in Israel were analyzed for carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of fermentation and post‐fermentation. The contents varied with respect to the type of grape, area, year of collection and methods of vinification. The glycerol content of wine appears to be related to the duration of fermentation. Correlation analysis reveal relationships between the tartaric acid and calcium contents. A certain correlation is also found with the duration of fermentation. For the purpose of wine characterization and study of changes resulting from technological processes, the variation of chemical composition may serve as useful parameters.