Grape California

B) Nouveau-styles red, prepared by carbonic maceration of the grapes, giving a special flavor mshed to market Beaujolais nouveau, California (etc) nouveau... 

Table 8. Grapes Processed in California Wineries by Type and Variety ...

In the United States about 95% of the brandy comes from California. The first brandy was made in 1837 though it was not produced in quantity until 1867. Ak California brandy must be made from grapes grown and distiked in the state and aged a minimum of two years in oak barrels. 

Trade associations are often a good source of information. If they cannot answer questions directly, they may be able to offer information for making contacts in the industry. There are numerous trade associations on both a national and local level in the USA. They include the Snack Food Association, the National Food Processors Association, the Northwest Food Processors Association, the California League of Food Processors, the California Grape Commission, and numerous others. 

Native American grapes (5) contain less sugar than Vitis vinifera varieties. A publication on California wine grapes (6) revealed that the average Balling of must from the recommended wine varieties for California ranged from 20° to 25° with a few exceptions above and below these limits. 

Amerine, M. A., The Acids of California Grapes and Wines. I. Lactic... 

For faster results, thin layer chromatography has been used (66), but we are not confident that lower levels of malic acid (0.06% ) (cf. Ref. 11), sometimes found in California wine before malo-lactic fermentation, are easily detected by this means. Malic acid can be more precisely measured by using the quantitative enzymatic method (67). Only the l isomer, the natural form present in grapes and wine, is detected by this method. 

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