Abstract
The nonvolatile acids of `Concord' grape wine produced in Michigan in 1968 were determined qualitatively and quantitatively by column chromatography and paper chromatography, with the following results in mg per 100 ml of wine: Glutamic acid 1.1, aspartic acid 2.9, shikimic acid 5.1, lactic acid 72.0, galacturonic acid 64.0, succinic acid 28.4, citramalic acid 18.5, malic acid 48.9, tartaric acid 232.0 citric acid 49.5, and phosphoric acid 14.0. The titratable acidity was 5.7 meq/100 ml, the volatile acidity 1 meq/100 ml and the total (free acids and salts) acidity was 8.1 meq/100 ml.
- Accepted June 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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