PT  - JOURNAL ARTICLE
AU  - C. A. Corison
AU  - C. S. Ough
AU  - H. W. Berg
AU  - K. E. Nelson
TI  - Must Acetic Acid and Ethyl Acetate as Mold and Rot Indicators in Grapes
AID  - 10.5344/ajev.1979.30.2.130
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 130--134
VI  - 30
IP  - 2
4099  - http://www.ajevonline.org/content/30/2/130.short
4100  - http://www.ajevonline.org/content/30/2/130.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - The threshold values of acetic acid and ethyl acetate were evaluated in white and red table wines. Musts were fortified to various levels with these two chemicals in order to determine their fate during yeast growth and fermentation. From these data the rejection levels of the compounds, when present in musts, were established for both red and white table wines. Grapes molded with a number of fungi were fermented and the rejection levels for ethyl acetate verified. These must rejection levels for ethyl acetate in white and red grapes were 60 and 115 mg/l respectively. For acetic acid in white and red musts the rejection levels were 1190 and 900 mg/l respectively.