The authors determined the composition of musts and wines made from grape-clusters which were washed with a detergent (alkyl benzenesulfonate) (D).
Both of the number of micro-organisms (wild yeast) and the amount of copper contained in musts (D) decreased in comparison with those made from clusters not treated with the detergent (C) and water-washed ones (W). Total acid and volatile acid in the wine of D was less than in the musts of C and W. Also, the content of tannin and color substances and iron in the wine of D was less than C and W.
The sensory examination indicated that the quality of the wine treated with the detergent was clean. It may be due to the removement of wild micro-organisms and metal compounds such as copper and iron on the skin of grape berries.
