Composition of Wines. I. Organic Constituents

Sugars and Organic Acids of Vitis vinifera

“…The introduction of chromatography has greatly facilitated the study of sugars and organic acids by offering a relatively simple method of separating and identifying individual componenlts of rather complex mixtures of these substances. For a review o,f the literature pertaining to organic acids and sugars in grapevi,nes, see Amerine (1,2), Amerine and Winkler (3), and Kliewer (13,14,15).…”

The Chemistry of Alcoholic Beverages

“…The values indicated are those for California wines; they are, however, substantially the same as those for comparable wines from most other regions (Amerine, 1953(Amerine, , 1954(Amerine, -, 1958(Amerine, , 1964Amerine and Cruess, 1960;Amerine and Joslyn, 1951;Amerine and Root, 1960;Genevois and Ribereau-Gayon, 194-7;Ribereau-Gayon, 1961;Webb, 1963).…”

“…Methyl alcohol may be found in small quantities, from about 20 to 230 ppm, usually as a result of the hydrolysis of pectins (Amerine, 1954). The occurrence of this compound in the presence of vastly greater concentrations of ethyl alcohol does not seem to have appreciable physiological significance, since ethyl alcohol has long been known to serve as an antidote for methyl alcohol (Krantz and Carr, 1965).…”

Wine Phenols

“…Many efforts have been made to delineate typical wine phenol content (e.g., Amerine 1954;Singleton and Esau 1969;Van Buren 1970;Singleton and Noble 1976;Singleton 1982), but they involve many approximations and compromises. Table 1 is one example, to be considered as a rough guide only.…”