Abstract
Ten brands of Egyptian wine of different vintage were tested for content of alcohol, aldehydes, reducing sugars, total soluble solids, tannin, and coloring matter. The brands included three dry white wines, three semisweet white wines, and four dry red wines. The white and red bottled wines contained about 12% alcohol by volume. Aldehyde content of the wines differed among brands. The content of soluble solids in the wines showed a trend similar to that of reducing sugars. The total phenolics (tannin), as well as coloring matter content, decreased according to the age of the wines. Red wines contained higher amounts of polyphenolic compounds than white wines.
- Received August 1979.
- Revision received January 1980.
- Accepted February 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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Vol 31 Issue 2
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