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Natural aging of wine A chemical study

, : Natural aging of wine A chemical study. Indust And Engineer Chem 31(10): 1279-1281

Aging increases the volatile ester content, decreases tartaric acid content, color and tannin. Chemical studies are made on several vars. of grapes during natural aging. Hermetically sealed wines in glass containers at roomtemp.for one year showed, in some vars., a greater decrease in volatile esters than did wines in vats.


DOI: 10.1021/ie50358a027

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