RT Journal Article
SR Electronic
T1 Gluconic Acid in California Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 198
OP 201
DO 10.5344/ajev.1974.25.4.198
VO 25
IS 4
A1 Mccloskey, Leo P.
YR 1974
UL http://www.ajevonline.org/content/25/4/198.abstract
AB Seventy red and white California table wines, produced primarily by Northern California wineries, were assayed for gluconic acid by an enzymatic procedure. The levels of gluconate ranged from none to 3.09 g/L, averaging 0.21 g/L for reds and 0.24 g/L for the whites. Eight white Bordeaux wines, labeled `Sauternes,' also assayed for gluconic acid, contained 1.28-5.89 g/L. Preliminary evidence suggests that gluconate was present in the assayed wines as a result of mold metabolism prior to vinification.