Abstract
Blueberry wines were made by: 1) fermentation of fresh blueberry juice; 2) fermentation of heat-extracted blueberry juice, and 3) carbonic maceration of crushed blueberries.
Evolution of organic acids (malic, succinic, quinic, cis-aconitic and citric acids) was measured by analysis on G.L.C. of their derivatives. Seemingly quinic acid is the only acid present in large amounts and is to be accounted for as the main precursor of aromatic substances in a blueberry wine.
- Accepted June 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
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