Fermentation and Post‐Fermentation Changes in Israeli Wines

SHELA GORINSTEIN*, AMIRAM GOLDBLUM, SVETLANA KITOV, JOSEPH DEUTSCH

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Grape juices (V. vinifera) from vineyards at three locations in Israel were analyzed for carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of fermentation and post‐fermentation. The contents varied with respect to the type of grape, area, year of collection and methods of vinification. The glycerol content of wine appears to be related to the duration of fermentation. Correlation analysis reveal relationships between the tartaric acid and calcium contents. A certain correlation is also found with the duration of fermentation. For the purpose of wine characterization and study of changes resulting from technological processes, the variation of chemical composition may serve as useful parameters.

Original languageAmerican English
Pages (from-to)251-256
Number of pages6
JournalJournal of Food Science
Volume49
Issue number1
DOIs
StatePublished - Jan 1984

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