Abstract
Abstract The ethanol concentration of ‘Carlos’ grapes (Vitis rotundifolia Michx.) increased linearly with time (1 to 4 hours) and exponentially with temperature (0° to 30°C) during exposure to an anaerobic N2 or CO2 atmosphere. Ethanol loss from grapes placed in air after 4 hours in CO2 was dependent on the concentration of ethanol accumulated during anaerobiosis. Fruit quality was unaffected by 0° exposure to an anaerobic CO2 atmosphere for up to 72 hours after 6 hours in CO2 at 30°. However, 30 hours in a CO2 atmosphere at 30° reduced fruit quality. An equation was derived to calculate ethanol accumulation during cooling of warm fruit under anaerobic atmospheres.
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