Abstract
The chemical composition of 12 different wine brands produced locally in Iraq was determined, pH, titratable acidity, nonvolatile acidity, volatile acidity, specific gravity, total solids, soluble solids, total sulfur dioxide, tannin and coloring matter, total phenolics (tannin), and ash were determined.
The following ranges were obtained: pH, 3.4 to 4.2; total acidity (as tartaric acid), 0.517 to 0.981 g per 100 mL wine; volatile acidity (as acetic acid), 0.095 to 0.504 g per 100 mL wine; alcohol, 7.9 to 14.6% by volume; reducing sugars, 0.118 to 10.050 g per 100 mL wine; and total sulfur dioxide, 21 to 95 mg per liter of wine.
Results showed that locally produced wines had high pH, volatile acidity, and residual sugar, and low fixed acidity and total sulfur dioxide. The relationship between chemical composition and wine quality is discussed.
- Copyright 1980 by the American Society for Enology and Viticulture
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Vol 31 Issue 3
