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Organic acids are widely distributed in the plant world and play an important role in the metabolism of plants. They contain significant amounts of grapes and presented mainly tartaric and malic acids. Citric, succinic, glycolic, oxalic acid and other acids in the grapes is much smaller. Due to their acidity produced in the wort inhibited the growth of harmful microorganisms, and created favorable conditions for wine yeast. Organic acids are found in certain relationships with sugars and thus are responsible for a pleasant taste sensation.
In the process of ripening the amount of tartaric acid and malic acid significantly decreases, especially apple. Obviously, she is stronger than wine, is oxidized and intensively involved in oxidative processes. Slightly decreases the content of succinic and oxalic acids. Number of citric acid during ripening steadily increasing, although this increase is small. With the technical maturity of the grape content of citric acid increases and reaches a maximum, while the number of all other acids is reduced.
At physiological maturity of grapes, a decrease of tartaric, malic, succinic and oxalic acid content of lemon is also reduced. It should be noted that the dynamics of accumulation of citric acid can determine the technical and physiological ripeness of grapes. The ratio of tartaric and malic acids changes during ripening. In immature grapes, the ratio is about unity, and in the process of maturation, it increases. During the ripening of grapes and winemaking has a value of tartaric and malic acid. The content of tartaric acid is only slightly dependent on climatic conditions.
It is microbiologically more stable and the most powerful controls in the wine ratio of acids and salts, and consequently, the concentration of hydrogen ions, which defines its value in the production of wines. |
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