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|標題:||Studies on the Cause of High Acidity of Winter Grape in Taiwan|
M. L. Ho
In Taiwan, winter grape has high sugar content, sweet aroma and fewer disease problems. As a whole, it is superior in quality to the summer crops. In additon, the low temperature in winter makes the grape more suitable for wine-making than its summer counterpart. In recent years, suggestions have been made to switch the main production and brewing periods from summer to winter, however, the high acidity of the winter grape, which still eludes our apprehension even after 10 years of extensive investigations, has been a obstacle which repeatedly delayed its mass production. The objective of this study was to investigate the changes in acidity, as well as the basic problems concering acid formation and degradation in both summer and winter grape with a view to pinpoint the cause of high acidity in winter crops. The summer and winter grapes followed a very similar pattern of rise and fall of its trataric acid and malic acid contents. However, the summer grape differed from its winter relative in that its malic acid level underwent a sharp drop during later stages; toward the end of maturation the acid was almost complete disappeared by way of degradation. On the other hand, the malic acid concentration in the winter grape was only partially lowered in the similar process and remained fairly high by comparison. With Golden Muscant and Blck queen, a comparison between the malic acid degradation in grape fruit and the after Veraison temperatures has shown a marked inverse correlation between the malic acid consumption and low temperatures. The acid was consumed by the fruit mainly through respiration rate, therefore the level of malic acid in the fruit would be low. On the contrary, the low temperature in winter led to reduce rate in respiration thus relatively less malic acid consumption, which invariably resulting in the high acidity of winter grape in Taiwan.
|Appears in Collections:||第12期|
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