PT - JOURNAL ARTICLE AU - A. G. Sachde AU - M. E. El-Zalaki AU - A. M. El-Tabey AU - S. A. Abo-Donia TI - Study on Egyptian Fresh and Aged Wines. I. pH, Acidity, Esters, and SO<sub>2</sub> Content AID - 10.5344/ajev.1979.30.3.205 DP - 1979 Jan 01 TA - American Journal of Enology and Viticulture PG - 205--207 VI - 30 IP - 3 4099 - http://www.ajevonline.org/content/30/3/205.short 4100 - http://www.ajevonline.org/content/30/3/205.full SO - Am J Enol Vitic.1979 Jan 01; 30 AB - pH, titratable acidity, volatile acidity, nonvolatile acidity, esters, and sulfur dioxide content were determined in 10 brands of Egyptian wines of different ages. The brands represented three dry white wines, three semisweet white wines, and four dry red wines. The wines represented fresh, one-year-old, and two-year-old wines. The constituents investigated varied between the brands and within the same brand at different ages.