Not Available

Not AvailableThe organic acid composition of Chenin, Muscat, Sauvignon blanc, Viogner, Vermintino, Riesling, Colombard and Gewartztraminar white wine grape varieties at different berry developmental stages was quantified by HPLC. Significant differences were recorded for organic acids during berry developmental stages. Highest concentration of organic acid (655.91 gm/L) was recorded at 3-4 mm stage followed by (400.14 gm/L) 6-8 mm stage, while it was least at harvest stage (121.90 gm/L). Among different organic acids, malic acid concentration was found highest(364.25 gm/L) followed by tartaric acid (289.61 gm/L)and citric acid (2.05 gm/L)while, least concentration of lactic acid (0.00 gm/L)was found at 3-4 mm stage. Tartaric acid concentration was found to be increased over malic acid at 6-8 mm stage of berry development. At harvest stage, tartaric acid was found to be a predominant acid. Citric acid was found to be an minor acid in our study. Very less amount of lactic acid was recorded in Vermintino, Muscat and Colombard Grape wine varieties at harvest stage. In the present investigation Chenin Blanc showed highest concentration of total organic acid (207.93 g/L) followed by Sauvignon Blanc (185.84 gm/L) while least concentration of total organic acid was recorded for Muscat (152.91 gm/L). The variation in the concentrations of organic acid might be influenced by environmental factors, cultural practice and genetics of the varieties.Not Availabl