Fermentation Rates of Grape Juice. IV. Compositional Changes Affecting Prediction Equations

Publisher Website
Google Scholar
Abstract
The ammonia and total nitrogen composition of a number of grape juices were determined and, with the degree Brix and pH, related to fermentation rates. Varied growing conditions, varieties, and grape maturities were investigated. Nitrogen balances on the juice were determined to a limited extent. Prediction equations for fermentation rate estimation were derived for three fermentation temperatures based on °Brix, pH, and total Kjeldahl nitrogen analysis of the juice.

This publication has 0 references indexed in Scilit: