Abstract
To produce concentrate of the highest quality obtainable from any given lot of grapes, the degree of heat damage must be minimized during its manufacture. Having accomplished this, the concentrate must be stored at a temperature that provides optimum "storage-life". Storage-life is just about doubled for each decrease of 10°F in storage temperature.
- Copyright 1965 by the American Society for Enology and Viticulture
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Vol 16 Issue 3
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