TY - JOUR T1 - Effect of Grape Maturity on the Composition and Quality of Wines Made in India JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 329 LP - 331 DO - 10.5344/ajev.1987.38.4.329 VL - 38 IS - 4 AU - E. R. Suresh AU - S. Ethiraj Y1 - 1987/01/01 UR - http://www.ajevonline.org/content/38/4/329.abstract N2 - 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. ER -