Changes of main organic acids during vinification.
In climate conditions of Czech and Moravian wine region there is usually higher content of lower organic acids than in the regions situated sounthing. Content of tartaric acid is the highest in the grapes, during vinification continuously decrease. Malic acid is oxidated during fermentation, then is...
| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2001-09-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200109-0002_Prubeh_zmen_hlavnich_organickych_kyselin_v_prubehu_vinifikace.php |