By John Considine and Elizabeth Frankish (Auth.)
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Extra info for A Complete Guide to Quality in Small-Scale Wine Making
This chemical is also the main ingredient of Boronia oil. Such breakdown products are detoxified in the plant by the addition (bonding) of sugars as they are exported from the chloroplast. The sugarÀproduct complexes are bonded by glycosidic bonds and these are susceptible to acid-catalyzed hydrolysis. This releases the aroma compound. It is primarily this reaction that leads to changes in aroma in wines as they age, although oxidation also plays a role. Examples are terpene and nor-isoprenoid sugar esters.
The pH of a solution containing a weak acid and its salt is a function of the pKa of the substance and the concentration of the ionized form (A2) and the undissociated compound (HUAcid cf. lower line of eqn 1 [HUA] known as the HendersonÀHasselbach equation): 2 ½A pH 5 pKa 1 log (1) ½HUA feasible to predict the pH of a wine or the impact of an addition because of this complexity, although progress is being made in this area. 3 shows that it is easier to change the pH of a fermentation at the end than at the beginning.
No disease-causing microorganism can grow at the pH of grape juice and few spoilage or other microorganisms can grow. Therefore, the content of organic acids as secondary metabolites confers an antimicrobial attribute to the juice. Only those microorganisms specifically adapted to low pH, so-called acidophiles, can grow. 2. 4 Impact on Sulfur Dioxide While the importance of protecting wine against oxidation may be minimal at crushing, protection against wild, acid-adapted, microorganisms that may cause faults is important.