CHANGES IN THE CHARDONNAY CLONES ORGANIC ACIDS RATIO DURING MATURATION TIME

• Main Authors: Ana Jeromel, Stanka Herjavec, B. Kozina, Luna Maslov, M. Bešić
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2007-12-01
• Series: Poljoprivreda
• Subjects: malic acid; tartaric acid; hardonnay clones
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-13-2-6.pdf

Tartaric and malic acids are essential constituents of grape must and wine, contributing directly to its taste as well as balancing with other flavors. High temperature conditions during maturation time can strongly affect malic acid/tartaric acid ratio resulting in a lower acid content due to increasing degradation of malic acid. In the 2006 year Chardonnay grape (clone SMA 130, CL 95, CL96, CL548, SMA 123, R8, VCR10) from Zagreb wine region was collected every 3-5 days from the moment of verasion until the harvest time. The smallest malic acid/tartaric acid ratio was detected in CL 95 clone while clone CL 96 and VCR10 had the highest malic acid/tartaric acid ratio. There was no difference in the citric acid content among tested clones.