Studies on Storage of Harvested Grapes for Wine Making

Publisher Website

1 January 1964

journal article
Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry

Vol. 28 (6) , 375-381
https://doi.org/10.1271/bbb1961.28.375

Abstract

When harvested grape clusters were stored at 40°C, the decrement of acidity in grape juice was recognized. The decrement was caused by transformation

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