Factors influencing the pyruvic acid content of wines

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Abstract
The pyruvic acid content of 67 Australian commercial varietal unblended wines, determined by a rapid enzymic method (details given) ranged from i to 123 p.p.m., mean 29 p.p.m. Dessert wines from irrigated Muscat Gordo Blanco grapes were high in pyruvic acid and red table wines which had undergone malo‐lactic fermentation were low. Otherwise grape varieties (13 examined), viticultural areas (10) and vintage years (6) had no obvious influence.Yeast strain markedly influenced the pyruvic acid content of 100 experimental wines made on a laboratory scale, and appears to be the major factor affecting the pyruvic acid content of wine. The content was usually higher at 30° than 15° although yeasts varied somewhat in this respect.Significant interaction between grape variety and vintage year occurred with 72 experimental white table wines on the pilot plant scale. The separate effects of soil type, grape variety and vintage year were not significant.The significance of pyruvic acid on wine quality, and particularly on binding of sulphur dioxide, is discussed.