One of the papers that I think is a good read for an overview of grapes and wine making is called Biochemical Changes Throughout Grape Berry Development and Fruit and Wine Quality. It is also freely available.
Beginning on March 27, 2020 I've been summarizing the various sections listed in the contents. Each of the sections below is a link to the blogpost summary.
Introduction
Grape Berry Development and Ripening
Hormonal Control of Grape Berry Ripening
Water in Grape Berry and Wine
Potassium in Grape Berry and Wine
Sugar in Grape Berry and Wine
Sugar transport and accumulation in berry
Sugar Fermentation
Organic Acids in Grape Berry and Wine
Tartaric acid metabolism
Malic acid metabolism
Organic acids in wine
Nitrogen in Grape Berry and Wine
Phenolics in Grape Berry and Wine
Grape Phenolics
Biosynthesis of phenolic compounds in grape berry
Phenolic ripeness and sugar ripeness
Phenolics in wine
Odoriferous Compounds in Grape Berry and Wine - Varietal Aromas
References:
1. Carlos Conde, Paulo Silva, Natacha Fontes, Alberto C. P. Dias, Rui M. Tavares, Maria J. Sousa, Alice Agasse, Serge Delrot, Hernâni Gerós, Biochemical changes throughout Grape Berry development and fruit and wine quality, Food, 1(1), 1-22 ©2007 Global Science Books.
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