PT  - JOURNAL ARTICLE
AU  - H. Y. Yang
TI  - Selection of Fruits and Berries in Wine Production
AID  - 10.5344/ajev.1955.6.2.32
DP  - 1955 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 32--35
VI  - 6
IP  - 2
4099  - http://www.ajevonline.org/content/6/2/32.short
4100  - http://www.ajevonline.org/content/6/2/32.full
SO  - Am J Enol Vitic.1955 Jan 01; 6
AB  - Non-vinifera fruits and berries for wine production must be selected for their flavor, acidity, color, and economy. The variety, condition of the fruit, maturity, picking time, soil, irrigation, and other growing conditions all have a bearing on the flavor of a fruit, and consequently the wine from which it is produced. Fruits extremely high in acidity will provide poor sugar-acid balance in the finished wine, due to the limitation of amelioration as stated in the law. Heavily pigmented berries can cause precipitation or deposits after the wine is bottled. The use of frozen fruits might be profitable, and should be considered by wineries with limited capacity.