RT Journal Article
SR Electronic
T1 Physical and Chemical Changes During Ripening of Some Grape Varieties Grown in Basrah
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 268
OP 271
DO 10.5344/ajev.1981.32.4.268
VO 32
IS 4
A1 Al-Kaisy, Abdul Monam
A1 Sachde, Adil George
A1 Ghalib, Husam Ali
A1 Hamel, Sinaa Mohamed
YR 1981
UL http://www.ajevonline.org/content/32/4/268.abstract
AB Several physical and chemical characteristics of 10 grape varieties, 5 each of white and black, grown in the warm humid southern part of Iraq, were investigated.Results showed that size of berries, percent of berries and stem in cluster, total soluble solids (TSS) and total acidity (TA) varied among varieties.Average weight per cluster ranged from 160 to 706 g and average weight of 100 berries ranged from 2.0 to 7.8 g. Juice yield increased as percent solids in berries decreased. As ripening progressed the TSS, TSS/TA ratios and pH increased while TA decreased. The most reliable index for ripening was the TSS/TA ratios.