Abstract
The ammonia and total nitrogen composition of a number of grape juices were determined and, with the degree Brix and pH, related to fermentation rates. Varied growing conditions, varieties, and grape maturities were investigated. Nitrogen balances on the juice were determined to a limited extent. Prediction equations for fermentation rate estimation were derived for three fermentation temperatures based on °Brix, pH, and total Kjeldahl nitrogen analysis of the juice.
- Copyright 1966 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.