Abstract
The volatile acids of sherry wine prepared by the Tressler Process were isolated and identified as propionic, acetic, formic, and lactic acids. The changes in concentration of these acids during the baking process were followed.
- Copyright 1960 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.