Chemistry of grapes and other fruits as the raw materials involved in winemaking

Journal Article · Tue Jan 01 04:00:00 EST 1974 · Adv. Chem. Ser.; (United States)

DOI:https://doi.org/10.1021/ba-1974-0137.ch002· OSTI ID:5286818

Gallander, J F

The chemical composition of raw fruits is significant in winemaking and wine quality. The chemistry of grapes is particularly important to winemaking, but the composition of other fruits such as apples, pears, cherries, and blackberries is also discussed. Sugars in fruits and their importance in winemaking are discussed. Since wine acidity is essential to biological stability and tartness, information concerning organic acids is presented for several fruits. The occurrence and significance to winemaking of other essential constituents of fruits such as vitamins, enzymes, pectins, minerals, aromatic volatiles, and nitrogenous and phenolic substances are also discussed. 277 references.

• Research Organization: Dept. of Horticulture, Wooster, OH
• OSTI ID: 5286818
• Journal Information: Adv. Chem. Ser.; (United States), Journal Name: Adv. Chem. Ser.; (United States) Vol. 137; ISSN ADCSA
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
140504* -- Solar Energy Conversion-- Biomass Production & Conversion-- (-1989)
ALDEHYDES
APPLES
AROMATICS
BERRIES
BEVERAGE INDUSTRY
CARBOHYDRATES
CHEMICAL COMPOSITION
CHERRIES
ENZYMES
FOOD
FRUITS
GLUCOSE
GRAPES
HEXOSES
HYDROXY COMPOUNDS
INDUSTRY
MINERALS
MONOSACCHARIDES
NITROGEN COMPOUNDS
ORGANIC ACIDS
ORGANIC COMPOUNDS
PEARS
PECTINS
PH VALUE
PHENOLS
POLYSACCHARIDES
SACCHARIDES
VITAMINS