Effects of grapevine cultivar, degree of ripeness of grape and its health condition on the wine methanol content
1998
Stankovic, S. | Zivkovic, J. | Rankovic, V. | Tarailo, R. | Milosevic, G. (Institut za istrazivanja u poljoprivredi "Srbija", Nis (Yugoslavia). Centar za vinogradarstvo i vinarstvo)
This paper presents study results of the effects of the grapevine cultivar (27 cultivars for white and 21 cultivars for red wines) as well as effects of the degree of ripeness of the grape (17-18% and 20-21% of sugar) and its health condition (10 and 40% spread over by Botritis cinerea) on the content of methanol in wines. It has been found out that methanol content varies depending on the cultivar, study year and the method of vinification, but that it was in all wines below the borderline maximum allowable content regulated by OIV. Ripening of grapes results in the methanol content increase in white wines and decrease in red wines. Wines produced from the grapes spread over by Botrytis cinerea to the extent of 10 and 40% have higher content of methanol compared with wines produced from the healthy grapes.
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