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The effect of juice manipulation on the final content of wine
Title: The effect of juice manipulation on the final content of wine
Category: Science & Technology
Details: Words: 3245 | Pages: 13.8 (approximately 235 words/page)
The effect of juice manipulation on the final content of wine
EFFECTS OF GRAPE AND MUST MANIPULATION
ON CHEMICAL COMPOSITION AND QUALITY OF THE RESULTING WINE
There are many manipulations a winemaker can perform in preparation for and during fermentation that alter chemical composition, and therefore the quality of the resulting wine. Two major components of juice and must that are critical in providing optimal gustatory balance in a finished wine include acidity and sugar. Winemakers in cool climate regions, where grapes do not always have …showed first 75 words of 3245 total…
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…showed last 75 words of 3245 total…of amelioration of the major acid components of must and wines form four French-hybrid grape cultivars. Am. J. Enol. Vitic. 26:18-24 (1975).
10. Margalit, Yair. 1997. Concepts in Wine Chemistry. The Wine Appreciation Guild, San Francisco.
11. Peynaud, E. 1984. Knowing and Making Wine. John Wiley and Sons, Inc., Toronto.
12. Robinson, J.1994. The Oxford Companion to Wine. Oxford University Press, Oxford.
13. Zoecklein, B. W., Fugelsang, K.C., Gump, B.H., Nury, F.S. 1994. Wine Analysis and Production. Chapman & Hall. New York.
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