Abstract
The threshold values of acetic acid and ethyl acetate were evaluated in white and red table wines. Musts were fortified to various levels with these two chemicals in order to determine their fate during yeast growth and fermentation. From these data the rejection levels of the compounds, when present in musts, were established for both red and white table wines. Grapes molded with a number of fungi were fermented and the rejection levels for ethyl acetate verified. These must rejection levels for ethyl acetate in white and red grapes were 60 and 115 mg/l respectively. For acetic acid in white and red musts the rejection levels were 1190 and 900 mg/l respectively.
- Received August 1978.
- Revision received November 1978.
- Accepted November 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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Vol 30 Issue 2
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