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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 ...
Chemistry is the scientific study of the properties and behavior of matter. [1] It is a physical science within the natural sciences that studies the chemical elements that make up matter and compounds made of atoms, molecules and ions: their composition, structure, properties, behavior and the changes they undergo during reactions with other substances.
Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [ 13 ]
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
A mnemonic is a memory aid used to improve long-term memory and make the process of consolidation easier. Many chemistry aspects, rules, names of compounds, sequences of elements, their reactivity, etc., can be easily and efficiently memorized with the help of mnemonics.
Grapes being pressed to create must. Must (from the Latin vinum mustum; lit. ' young wine ') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in ...
The grapes were first pressed twice and the resulting pomace was then soaked in water for another day and pressed a third time and fermented. The resulting liquid produced a thin, weak, and thirst-quenching wine with an alcohol content around 3 or 4%, now known as piquette in English and French and as graspia or vin piccolo in Italian . [ 3 ]
[8] (p93) The crushed grapes are heated to 60 °C (140 °F) as they move through a shell and tube heat exchanger. A press aid (e.g. sterilized rice hulls, bleached Kraft paper, ground wood pulp) and a pectinase enzyme are two components that are both added to the grapes at this point for effective juice pressing. The mash of the grapes and ...