Production and Quality Evaluation of Table Wines*

Abstract

World consumption of inexpensive table wines is increasing rapidly. In conse quence a very large acreage of new vineyards has been planted and production methods have been greatly improved. A description is given of advances in viti culture and wine making that have made possible this very large increase in the volume of sound, pleasant-tasting wines now available. The analyst has played a vital role in these developments to ensure that the wines are free of microbial and chemical disorders and conform to the requirements of national legislation. Methods are also suggested for the analytical determination of flavour, quality and maturity which at present can only be assessed subjectively.

Reducción del contenido de alcohol y pH de vinos tintos Pinot noir y Tannat empleando uvas con diferentes niveles de maduración

“…Por un lado, cosechar uvas con un contenido de azúcares y pH adecuados, pero con una maduración inadecuada de hollejos y semillas que a e-mail: dpiccardo@fagro.edu.uy probablemente originan vinos mal coloreados, amargos, astringentes y herbáceos. Por otro lado, se puede esperar la madurez fenólica completa y suponer que sus vinos tendrán el inconveniente de un pH y un contenido de alcohol elevados [5]. Adicionalmente, el calentamiento global está acentuando esta tendencia en losúltimos años [6,7].…”

The Production of Red Wine from Black Jasmine Rice

“…Wines, the worldwide extensive popular alcoholic beverage that made from grape juice fermentation by yeasts which turn sugars in grape juice into alcohol (Beech & Timberlake, 1975). Wine aromas and tastes come from chemical composition of fermented grape juice.…”