The quality of wine BCK, made from concentrated, adenosine-3', 5'-cyclic monophosphate
(cAMP)-added botrytized must, was compared with that of wine K, made from must amended …

Grapes were crushed at a commercial winery, divided, treated with and without pectic
enzymes, and clarified in several ways. Five-gallon lots were fermented under controlled …

Wines from Vitis labrusca grapes and their hybrids produced in New York State were
examined to determine the incidence of malo-lactic fermentation. Ninety-six samples of …

Dry white table wines were made from Chardonnay, Chenin blanc, French Colombard, and
Semillon grapes following 0, 3, 6 and 12 hours holding of the destemmed, crushed grapes …

Must acidification is a necessary operation in hot regions due to the low natural acid content
of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using …

A three-year study was made to determine if optimum wine quality can be predicted by the
Brix/acid ratio. The results are reasonably conclusive that a Brix/acid ratio of about 30-32 is …

Abstract In 2-year studies, Thompson Seedless grapes were harvested at 5 successive
weekly intervals, beginning at a Brix: acid ratio of 15, between mid-Feb. and mid-Mar. The …

During the course of fermentation a manner. A portion of each lot was treated considerable
amount of aroma material is with sulfur dioxide and pure culture yeast lost to the atmosphere …

A method for the determination of the fixed acids in musts and wines is described. The acids
are qualitatively and quantitatively determined following precipitation with lead acetate …

Juice from the varieties Niagara, Delaware, and Catawba were clarified by:(1) settling 12
hours and racking and (2) pectolytic enzyme treatment and racking. For each variety, an …