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 SO
2, DEPC. pasteurized, and of control with no addition of SO
2.
Pasteurization of the must brought about low methyl alcohol content in wine. Formation of a-ketoglutaric acid was delayed by addition of SO
2. 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.
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