TY - JOUR T1 - Study on Egyptian Fresh and Aged Wines. I. pH, Acidity, Esters, and SO<sub>2</sub> Content JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 205 LP - 207 DO - 10.5344/ajev.1979.30.3.205 VL - 30 IS - 3 AU - A. G. Sachde AU - M. E. El-Zalaki AU - A. M. El-Tabey AU - S. A. Abo-Donia Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/3/205.abstract N2 - 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. ER -