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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 ...
In physical organic chemistry, the Grunwald–Winstein equation is a linear free energy relationship between relative rate constants and the ionizing power of various solvent systems, describing the effect of solvent as nucleophile on different substrates. The equation, which was developed by Ernest Grunwald and Saul Winstein in 1948, could be ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
In chemistry, the rate equation (also known as the rate law or empirical differential rate equation) is an empirical differential mathematical expression for the reaction rate of a given reaction in terms of concentrations of chemical species and constant parameters (normally rate coefficients and partial orders of reaction) only. [1]
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
The standard heat of formation (Δ f H°) of a compound is described as the enthalpy change when the compound is formed from its separated elements. [3] When the heat of formation for a compound is different from either a prediction or a reference compound, this difference can often be attributed to strain.
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Grapes ripening on the vine. In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest.What exactly constitutes ripeness will vary depending on what style of wine is being produced (sparkling, still, fortified, rosé, dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness.