ADVANCED INTERACTION SEARCH

VitiSynth Full Entry

Reference: Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries
Key Statements

Abstract-

Background and Aims
Grape berries are dried to concentrate sugar and aroma compounds to produce specific wine styles. This work aimed to characterise biochemical changes during drying of two different cultivars, considering in particular tartaric acid and malic acid evolution.
Methods and Results
Shiraz and Merlot grapes were dried at nine, 15, 21 and 27°C and berries were sampled every 2 to 3 days and sorted by density using NaCl solutions to account for berry heterogeneity. Mass loss of up to 45%, increase in sugar concentration of 71% and decrease in malic acid concentration of 64% were observed. The TA declined by up to 49%.
Conclusion
The decline in tartaric acid could be explained by enhanced potassium hydrogen tartrate precipitation inside the berry or during sampling.
Significance of the Study
The tartaric acid precipitation causes important analytical biases in physiological experiments. This study illustrates that common analytical methods are often inappropriate and are the reason for inconsistent tartaric acid values in many studies.


(highlighting by VitiSynth)

Link to paper-

https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12344

https://doi.org/10.1111/ajgw.12344


Partially indexed reference.

View Interactions

VitiSynth Review
Go Back

Vitisynth

Publication Details

Published: 2018
Publication: AJGWR
Issue: 2018 Online March 2018
Author: Rosti J 2018
Recommendation:

Brain food

Related Video

None for this Entry

Related Audio

None for this Entry

Discuss this Entry

No related discussions available.

Join Discussion

Latest Discussions
Special Report

Date: 29th October 2015
Reference:Journal:Weed Technology:2015:Online October 2015:Devkota P 2015:Influence of Spray Solution Temperature and Holding Duration on Weed Control with Premixed Glyphosate and Dicamba Formulation

Pesticides in general are chemical products, therefore the quality of ...Read more

Date: 3rd February 2015
Polls:0009:Data standards:03 Malvidin-3-glucoside or Malvidin-3-O-glucoside or Malvidin 3-O-β-D-glucoside?

Malvidin-3-glucoside or Malvidin-3-O-glucoside or Malvidin 3-O-β-D-gl...Read more

Date: 26th January 2015
Admin Synth:Guides:Data standards:Wine industry research papers (draft standard)

I think we should be developing a standard for wine industry research ...Read more

Wine Industry Data Standards.. Read more

test