Kvasny Prum. 1984; 30(7): 149-156 | DOI: 10.18832/kp1984028

Important standpoint of quality.Peer-reviewed article

H. BOCKER

A review of newer knowledges about changes of essential organic acids in grapes, must and wine is made. Qualitative and quantitative changes in the content of these acids, especially of tartic, malic and lactic acid, are described. On a base of studies, especially that from German authors, the desirable and undesirable microbial processes, that can have positive or negative effect on the quality of wine are described. At the end, classic and modern physical and chemical methods that permit a control of these processes are mentioned.
(In Czech, English summary only)

Keywords: wine, must, quality, organic acids

Published: July 1, 1984