Historically, the universal method of de-termining the sugar content of grapes is based on a measurement of soluble solids. As usually understood and accepted, a statement of the soluble solids does not indicate the actual fermentable sugar but if affords a convenient estimate of grape ma-turity and potential alcohol yield. The percentage of dissolved solids in grape must is measured with sugar-scale hyciromefers or refracfomefers. The values obtained are commonly expressed as de-grees Brix or Bailing, which are synonymous. In commercial winery pracfioe, the sol-uble solids content of grapes delivered fo
Occurrence and concentration of some furanic compounds during grape must concentration were studied ...
Among the macromolecules of enological interest in white wines, much attention has been paid to poly...
Harvesting at correct time is essential for the supply of quality grapes. There is no standard metho...
Les polysaccharides solubles du jus de raisin sont dosés par les méthodes au phénol et au carbazol s...
The grape harvest period and applied methods determine the levels of unripe berries (substandard ber...
The relationship between dynamic viscosity and sugar content of the must is important indicator duri...
Grape must contains residual solid particles after clarification, the quantity of which depends on t...
The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics dep...
During wine production, grape solids have a large impact on fermentation characteristics and the org...
A standard method of reducing sugars determination using Fehling-Muller reagent has been modified an...
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given ...
Occurrence and concentration of some furanic compounds during grape must concentration were studied ...
The determination of glycosyl glucose (G-G) of black grape berries was found to be optimal, if measu...
Polyphenolic compounds, which are unevenly distributed between seed, pulp and skin, are the basis of...
Sucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predo...
Occurrence and concentration of some furanic compounds during grape must concentration were studied ...
Among the macromolecules of enological interest in white wines, much attention has been paid to poly...
Harvesting at correct time is essential for the supply of quality grapes. There is no standard metho...
Les polysaccharides solubles du jus de raisin sont dosés par les méthodes au phénol et au carbazol s...
The grape harvest period and applied methods determine the levels of unripe berries (substandard ber...
The relationship between dynamic viscosity and sugar content of the must is important indicator duri...
Grape must contains residual solid particles after clarification, the quantity of which depends on t...
The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics dep...
During wine production, grape solids have a large impact on fermentation characteristics and the org...
A standard method of reducing sugars determination using Fehling-Muller reagent has been modified an...
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given ...
Occurrence and concentration of some furanic compounds during grape must concentration were studied ...
The determination of glycosyl glucose (G-G) of black grape berries was found to be optimal, if measu...
Polyphenolic compounds, which are unevenly distributed between seed, pulp and skin, are the basis of...
Sucrose is the main sugar translocated from leaves to fruit in vines, but glucose and fructose predo...
Occurrence and concentration of some furanic compounds during grape must concentration were studied ...
Among the macromolecules of enological interest in white wines, much attention has been paid to poly...
Harvesting at correct time is essential for the supply of quality grapes. There is no standard metho...
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