Enological Studies on the Protection from Maderisation of Wine (Part II)

Comporative Studies on the Components during Fermentation

Abstract

Followed to a previous report, changes of methylalcohol, ethyl acetate, pyruvic acid, a-ketoglutaric acid, tannin, and color substances during fermentation were examined on the mashes added with SO₂, DEPC. pasteurized, and of control with no addition of SO₂.
Pasteurization of the must brought about low methyl alcohol content in wine. Formation of a-ketoglutaric acid was delayed by addition of SO₂. In white wines, any differences in color was not recognized after fermentation among each treatments. In red wines, color of heat-macerated lot was deep at first, but the differences in the color became little finally.