Open AccessInfluence du dessèchement de la rafle sur la qualité des vins
Author(s) -
F. Ureta,
Jean-Noël Boidron,
Jacques Bouard
Publication year - 1981
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1981.15.2.1792
Subject(s) - malolactic fermentation , wine , ethanol fermentation , food science , chemistry , fermentation , vitis vinifera , bottle , horticulture , mathematics , biology , materials science , lactic acid , composite material , genetics , bacteria
Affected grape bunches contain both shrivelled and non-shrivelled berries. The juice harvest from the former is less than one-half that from the letter. The wine obtained from shrivelled grapes is low in alcohol and highly acid. The alcoholic fermentation occurs with difficulty and the malolactic fermentation does not occur naturally. The wine is unharmonious and unbalanced. In addition, it as a lesser amount of higher alcohols and of higher esters.