AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 38:4:329-331 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Suresh, E. R.
Right arrow Articles by Ethiraj, S.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Suresh, E. R.
Right arrow Articles by Ethiraj, S.
Agricola
Right arrow Articles by Suresh, E. R.
Right arrow Articles by Ethiraj, S.

Effect of Grape Maturity on the Composition and Quality of Wines Made in India

E. R. Suresh 1 and S. Ethiraj 1

1 Indian Institute of Horticultural Research, 255 Upper Palace Orchards, Bangalore 560 080, India.

The effect of grape maturity on wine quality of four cultivars was studied for two years. As expected, °Brix values increased and total acidity decreased during maturation. In general, tannin and pH of the wines increased while total acidity decreased with maturity. Sensory evaluation indicated that the wine quality was highest at the early or intermediate maturity.

Submitted on January 15, 1987






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1987 by the American Society for Enology and Viticulture.