Evolution of tartaric and malic acids during maturation of Cayetana and Pardina grapes (varieties of Vitis vinifera)
1986
Henao, F. | Mesias, J.L. | Maynar, J.I. | Miguel, C. (Extremadura Univ., Badajoz (Spain). Facultad de Ciencias)
The object of the present work has been the study of the changes produced in the main organic acids in Cayetana and Pardina white grapes during their maturation. We noticed a continuous decrease of malic and discontinuous fluctuations of tartaric acid. The temperature presents a determining influence on the decrease of both acids. The decomposition rate for malic acid (1,53) is 3 times with respect to that of tartaric acid (0,46). The tartaric acid/malic acid ratio is quite steady during the veraison (1,33 +- 0,02) but very different at maturation (3,09 +- 0,90)
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