The Fate of some Organic Acids Added to Grape Juice Prior to Fermentation

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Abstract
A gas chromatographic method for the determination of some of the organic acids found in wine was used to measure changes in the organic acids during fermentation. Fumaric acid was metabolized rapidly during fermentation, probably through malic acid. Malic and citric acids showed slight decreases during fermentation. Solubility problems with succinic and tartaric caused some problems in making an accurate acid balance. The biochemical fates of the acids are discussed briefly.

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