Abstract
Cynthiana (<i>Vitis aestivalis</i>) is a vigorous grape variety that produces a deep-colored and full-bodied red wine. Wine produced from Cynthiana grapes can have both high pH (3.5 to 3.9) and high titratable acidity (8.5 to 12 g/L tartaric acid). Since Cynthiana grapes are used to produce premium wine, different prefermentation treatments (control, ion exchange, tartaric acid addition, sulfuric acid addition) were used in conjunction with ion-exchange systems (no treatment, membrane, resin) to adjust the pH. Although pH was reduced using the different prefermentation treatments, ion exchange of the wine was necessary to lower the pH to an optimum range. Wine pH was lowered from 3.98 to 3.44 using ion exchange in combination with prefermentation treatments. Color and phenolic parameters were measured spectrophotometrically. Ion exchange increased the color density in all prefermentation treatments. Phenolics and red pigment color were not greatly affected by ion exchange and prefermentation treatments. These prefermentation treatments and ion-exchange applications have commercial potential.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
