Original research articles

Influence du dessèchement de la rafle sur la qualité des vins

Abstract

Affected grape bunches contain both shrivelled and non-shrivelled berries. The juice harvest from the former is less than one-half that from the letter. The wine obtained from shrivelled grapes is low in alcohol and highly acid. The alcoholic fermentation occurs with difficulty and the malolactic fermentation does not occur naturally. The wine is unharmonious and unbalanced. In addition, it as a lesser amount of higher alcohols and of higher esters.

Authors


F. Ureta

editorialsecretary@oeno-one.eu

Affiliation : Faculté d'Agronomie, Université catholique de Santiago (Chili)


Jean-Noël Boidron

Affiliation : Institut d'OEnologie, Université de Bordeaux II, 351, cours de la Libération, 33405 Talence cedex (France)


Jacques Bouard

Affiliation : Institut de la Vigne de Bordeaux, Laboratoire des Sciences de la Vigne, Université Bordeaux 1, Avenue des Facultés, 33405 Talence cedex (France)

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