RT Journal Article
SR Electronic
T1 Effect of Grape Maturity on the Composition and Quality of Wines Made in India
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 329
OP 331
DO 10.5344/ajev.1987.38.4.329
VO 38
IS 4
A1 E. R. Suresh
A1 S. Ethiraj
YR 1987
UL http://www.ajevonline.org/content/38/4/329.abstract
AB The effect of grape maturity on wine quality of four cultivars was studied for two years. As expected, °Brix values increased and total acidity decreased during maturation. In general, tannin and pH of the wines increased while total acidity decreased with maturity. Sensory evaluation indicated that the wine quality was highest at the early or intermediate maturity.