Abstract
General changes in the mineral and organic composition of must are shown. Total nitrogen, proline, phosphorus, and potassium increased with maturity. Ammonia and total acidity decreased, as expected. In the wine, phosphorus, potassium, proline, total nitrogen 2,3-butanediols, biotin, and alcohol increased. Total acids decreased (although not as much as in the musts), as did the tartrates and the extract for White Riesling. Generally, extract, tannin and color increased in the Cabernet Sauvignon with maturity. Amyl alcohol and total volatile ester changes were variable. Proline accounted for 70-80% of the total nitrogen in Cabernet Sauvignon wines.
The quality of wine made from the Davis-grown grapes (when related to Brix/acid of the must) was highest at an intermediate maturity. The quality of wine from the Oakville grapes increased with maturity, with no significant decline for grapes of rather high Brix/acid ratio.
- Accepted September 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.