publication . Article . Other literature type . 2011

Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine

Mireia Esteruelas; Nikolaos Kontoudakis; J.M. Canals; Fernando Zamora; Francesca Fort;
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  • Published: 01 Jun 2011 Journal: Australian Journal of Grape and Wine Research, volume 17, pages 230-238 (issn: 1322-7130, Copyright policy)
  • Publisher: Wiley
Abstract
Background and Aims:  Deep red full-bodied wines can only be obtained from grapes with complete phenolic maturity, which frequently produce wines with high pH and alcohol content. The present study focuses on a new procedure for simultaneously reducing pH and ethanol content. Methods and Results:  Grapes from cluster thinning were used to produce a very acidic low-alcohol wine. The wine was treated with high doses of charcoal and bentonite. This odourless and colourless wine was used to reduce pH and ethanol content of wine produced from grapes, which had reached complete phenolic maturity. The anthocyanin and proanthocyanidin concentrations, the mean degree of ...
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Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: Horticulture, Proanthocyanidin, Chemistry, Food science, Wine color, PH reduction, Wine, Chromatography, Ethanol, chemistry.chemical_compound, Ripeness in viticulture, Sugars in wine, Anthocyanin
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