Ácidos tartárico e málico no mosto de uva em Bento Gonçalves-RS
作者： Luiz Antenor Rizzon , Vânia Maria Ambrosi Sganzerla
DOI: 10.1590/S0103-84782007000300053
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摘要: Tartaric and malic acids are the main components responsible for ocidity of grape must. The level is normally correlated with physiological aspects ripening grapes, preceding climate conditions, soil agronomic practice production. tartaric / ratio very important to determine moment harvest conduct winemaking. purpose this work was concentration acids, tartaric/malic in musts principal grapes varieties used vinification Bento Goncalves-RS, Brazil. Eight one red were analysed: Cabernet Sauvignon, Franc, Merlot Isabel 56 white grapes: Chardonnay, Italic Riesling, Muscat Niagara. Quantitative analysis carried out by using HPLC. values submitted mean comparison through Tukey test. results showed predominance acid all analysed lower two both american – Niagara compared Vitis vinifera varieties.
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