Higher-Alcohol Contents in New York Wines
- 1 January 1981
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 32 (3) , 244-246
- https://doi.org/10.5344/ajev.1981.32.3.244
Abstract
Higher alcohol (n-propyl, isobutyl, active-amyl, and isoamyl alcohols) concentrations in various varieties of white and red table wines made from New York State grapes were measured. Some varietal differences were observed. Seyval wine contained the highest amount of higher alcohol among white wines and Concord was the highest in reds. Red wines contained (average 339 mg/L) more higher alcohol than white wines (average 188 mg/L).Keywords
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