RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 205
OP 207
DO 10.5344/ajev.1979.30.3.205
VO 30
IS 3
A1 A. G. Sachde
A1 M. E. El-Zalaki
A1 A. M. El-Tabey
A1 S. A. Abo-Donia
YR 1979
UL http://www.ajevonline.org/content/30/3/205.abstract
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.