Abstract
High acidity is detrimental to the flavor of `Concord' grape juice. The feasibility of reducing tartaric acid content to promote greater precipitation of potassium acid tartrate was studied with grapes of various potassium contents. The tartrate and malate contents of juices prepared from these grapes were determined before and after storage at 28°F.
Reduction of tartrate content in storage was proportional to the potassium contents of leaf petioles and grapes, but the quantity of potassium that can be absorbed under growing conditions in New York is insufficient to effect the desired reduction in acid content.
- Accepted January 1972.
- Published online January 1972
- Copyright 1972 by the American Society for Enology and Viticulture
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