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Acids and Amino Acids in Grapes and Wines

  • Chapter
Wine Analysis

Part of the book series: Modern Methods of Plant Analysis ((MOLMETHPLANT,volume 6))

Abstract

Acids in grapes and wines generally refer to the organic acids either found naturally in the grapes or wines produced by biochemical activity in the grapes or by yeast or bacteria during their growth and fermentation.

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Authors
  1. C. S. Ough
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Editors and Affiliations

  1. Goldberglein 7, D-8520, Erlangen, Germany

    Hans-Ferdinand Linskens

  2. Department of Biochemistry, Waite Agricultural Research Institute University of Adelaide, Glen Osmond, S.A., 5064, Australia

    John F. Jackson

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© 1988 Springer-Verlag Berlin Heidelberg

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Ough, C.S. (1988). Acids and Amino Acids in Grapes and Wines. In: Linskens, HF., Jackson, J.F. (eds) Wine Analysis. Modern Methods of Plant Analysis, vol 6. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-83340-3_5

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  • DOI: https://doi.org/10.1007/978-3-642-83340-3_5

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