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Full flowering: 50% of flowerhoods fallen 66: 60% of flowerhoods fallen 67: 70% of flowerhoods fallen 68: 80% of flowerhoods fallen 69: End of flowering 7: Development of fruits 71: Fruit set: young fruits begin to swell, remains of flowers lost 73: Berries groat-sized, bunches begin to hang 75: Berries pea-sized, bunches hang 77: Berries ...
The grape reaction product (GRP, GRP1 or 2-S-glutathionyl caftaric acid [1]) is a phenolic compound explaining the disappearance of caftaric acid from grape must during processing. [2] It is also found in aged red wines. [3] Its enzymatic production by polyphenol oxidase is important in limiting the browning of musts, [4] especially in white ...
The layer of grape skins that are forced by rising carbon dioxide gas to the top of the fermentation vessel during cuvaison. Carbonic acid Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form. Carbonic gas
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species, including those unimportant to agriculture, see Vitis .
E20 contains 20% ethanol and 80% gasoline, while E25 contains 25% ethanol. These blends have been widely used in Brazil since the late 1970s. [96] As a response to the 1973 oil crisis, the Brazilian government made mandatory the blend of ethanol fuel with gasoline, fluctuating between 10% and 22% from 1976 until 1992. [96]
Vitis rotundifolia, or muscadine, [1] is a grapevine species native to the southeastern and south-central United States. [2] The growth range extends from Florida to New Jersey coast, and west to eastern Texas and Oklahoma. [3]
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The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose color. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of color and phenols from the skins. This can backfire to ...