italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Grape processing
  • » PROPOSAL FOR AN ALTERNATIVE PRODUCT TO ACIDIFY GRAPE MUSTS AND WINES

PROPOSAL FOR AN ALTERNATIVE PRODUCT TO ACIDIFY GRAPE MUSTS AND WINES

Emilio CELOTTI, Paolo FIORINI, Sabrina CANTONI, Salvatore MARINO

The possible use in winemaking of the cluster removed in thinning performed at the color change, as source of malic acid has been studied. The grape removed during the cluster thinning in the month of July, were grinded with the related stems; the mass was therefore pressed in order to obtain an acid juice (70%-80% yield). The sensory characteristics of the treated wines showed to be improved enhancing also their freshness. Moreover, in the case of grape from vintages poor in malic acid, malolactic fermentation becomes possible. Considering the normal thinning rate, the produced juice is more than enough to correct the acidity of the all wins produced from the same vineyard. This could possibility be taken into account from the designated body in order to allow a winemaking practice at low cost that allows the use of a byproduct of the productive thread.
Published on 20/12/2007
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,515625