Grape maturation study

Amerine, M. A., and Winkler, A. J. 1941. Maturity studies with California grapes. I. The Balling-acid ratio of wine grapes. Proc. Am. Soc. Hort. Sci. 88, 379-387. 

Amerine M A, Winkler A J 1942 Maturity studies with California grapes. II. The titratable acidity, pH, and organic acid content. Proc Am Soc Horde Sci 40 313-324... 

These preliminary observations directed subsequent research towards a more thorough study of maturation mechanisms. This chapter will cover the biochemical phenomena characterizing grape maturation and the process of the development of rot. It will also focus on the influence of environmental factors on maturation. 

Exploratory studies indicate that 64 mature Valencia oranges per sample, when picked in a consistent manner with 16 fruits from each of 4 randomized normal trees, suffice to give fair (10%) agreement between replicates such a sample ordinarily weighs from 18 to 24 pounds. Very cursory tests with Thompson seedless grapes demonstrate... 

The ammonia nitrogen of grapes is quite variable. Studies have shown that the ammonia content of musts is associated with maturity,... 

The difference between the M3G concentration in individual ferments (Table 1) could be partially attributed to the bin-to-bin variation of grapes having different maturity and might have been influenced by the choice of tank type and fermentation temperature (77). It remains to be established whether the peak M3G concentration reflected the maximum possible concentration of extractable anthocyanins under the conditions studied, or whether it was limited by the physical skin removal and could have been further increased by extended maceration on skins. 

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