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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Fermentation and Post‐Fermentation Changes in Israeli Wines
Journal of Food Science, Volume 49, No. 1, Year 1984
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Description
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. Copyright © 1984, Wiley Blackwell. All rights reserved
Authors & Co-Authors
GORINSTEIN, SHELA
South Africa, Ulundi
University of Zululand
Israel, Jerusalem
Faculty of Medicine
GOLDBLUM, AMIRAM
South Africa, Ulundi
University of Zululand
Israel, Jerusalem
Faculty of Medicine
KITOV, SVETLANA
South Africa, Ulundi
University of Zululand
Israel, Jerusalem
Faculty of Medicine
Deutsch, Joseph
South Africa, Ulundi
University of Zululand
Israel, Jerusalem
Faculty of Medicine
Statistics
Citations: 9
Authors: 4
Affiliations: 2
Identifiers
Doi:
10.1111/j.1365-2621.1984.tb13720.x
ISSN:
00221147
e-ISSN:
17503841
Research Areas
Environmental
Study Approach
Quantitative