Relationship Between Organic Acids, and Quality of Wines

Abstract

Relationship between organic acids and quality of Japanese, German and French quality wines (106 samples) was examined. As total acid amounts increased, amounts of ash, reducing sugar, tannin and total nitrogen rose in each wine type, while amounts of ethyl alcohol decreased. In German wines (Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein) total acid amounts were positively correlated to amounts of ash, reducing sugar, and tannin but not done to amounts of ethyl alcohol and total nitrogen. The ratio of reducing sugar to total acids (RS/TA) of dry Chablis wines was considerably lower than those of Japanese and German wines. Matured yeasty bouquet was particularly perceived in Chablis wines. This suggests the contribution of autolyzates of yeasts to the occurrence of malo-lactic fermentation in Chablis wines. Japanese wines showed smaller amounts of total acids, reducing sugar, ash and total nitrogen and larger amounts of ethyl alcohol and tannin compared with those of German wines. The ratio of RS/TA of Japanese wines approximated to that of Kabinett of German wines. It is suggested that appropriate balance between small amounts of total acids and reducing sugar, and a significant amounts of tannin contribute to excellent taste of French red wines.