Nutritional Deficiencies of Clarified White Grape Juices and Their Correction in Relation to Fermentation

Authors

  • A.C. Houtman Viticultural and Oenological Research Institute, Stellenbosch
  • C.S. du Plessis Viticultural and Oenological Research Institute, Stellenbosch

DOI:

https://doi.org/10.21548/7-1-2345

Abstract

Juice filtrates of grape samples of the cultivars Cape Riesling, Chenin blanc and Colombar from different wine regions of South Africa, were fermented under standardised anaerobic conditions at a temperature of 15°C. Juice clarification reduced fermentation rates but marked differences between the cultivars were observed. Whereas most of the Cape Riesling filtrates fermented dry at a moderate rate, fermentation of the Colombar juice filtrates were strongly retarded or lagged. The Chenin blanc juices fermented at a rate intermediate to these two. It was established that all slow fermentations were caused by nutritional deficiencies of the juices as a result of filtration and that fermentation could be restored to normal by addition of combinations of er~osterol and unsaturated fatty acids.

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Published

2017-05-09

Issue

Vol. 7 No. 1 (1986)

Section

Articles

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