Abstract
Higher alcohol (n-propyl, isobutyl, active-amyl, and isoamyl alcohols) concentrations in various varieties of white and red table wines made from New York State grapes were measured. Some varietal differences were observed. Seyval wine contained the highest amount of higher alcohol among white wines and Concord was the highest in reds. Red wines contained (average 339 mg/L) more higher alcohol than white wines (average 188 mg/L).
- Received April 1981.
- Revision received May 1981.
- Accepted May 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 3
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