Abstract
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.
- Received January 1987.
- Copyright 1987 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.