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

Journal Article · Tue Jan 01 00:00:00 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), Vol. 137
• Country of Publication: United States
• Language: English

Related Subjects

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