Changes in the malic and tartaric acid contents of Concord grapes.
Changes in the malic and tartaric acid contents of Concord grapes.
复制标题
康科德葡萄中苹果酸和酒石酸含量的变化。
DOI：
10.1111/j.1365-2621.1959.tb17256.x
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发表时间：
1959
期刊：
影响因子：
--
通讯作者：
D. F. Tallman
中科院分区：
文献类型：
--
作者：
W. B. Robinson;N. Shaulis;George C. Smith;D. F. Tallman
修剪的严重程度对葡萄的酸度几乎没有影响。在红色阶段，酒石酸小于总酸的30%，但随着总酸随成熟而减少，酒石酸含量保持不变。在8个不同年份的葡萄汁样品中，总酸和苹果酸与热量单位（最高和最低温度的平均值，单位为°F）呈显著负相关。- -50）在开花和收获之间每天积累。可溶性固形物和酒石酸（总酸-苹果酸）与热量单位没有显着相关。R. G.汉金
Severity of pruning had little or no effect on the acidity of grapes. In the red stage tartaric acid was less than 30 per cent. of total acids, but as total acids decreased with ripening the tartrate content remained about the same. In samples of grape juice for 8 different years total acid and malic acid were significantly negatively correlated with the heat units (average of the maximum and minimum temperatures in °F. -- 50) accumulated daily between bloom and harvest. Soluble solids and tartaric acid (total acid - malic acid) were not significantly related to heat units. R. G. Hankin.