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Grape Berry Acidity

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Molecular Biology & Biotechnology of the Grapevine

Abstract

Wine has a pH of about 3.4 and is both, the most acidic and alcoholic of all fermented beverages. Malic and tartaric acids account for more than 90% of acids present in grape berries, whose total amount is within 0.19 Eq at harvest, while the K+ content lies within the 50 mEq range. Acidity exerts a dramatic impact on the organoleptic quality of table grapes and wine and is also of critical importance for the physical and biological stability of wine. The ratio between malic, tartaric acid and potassium contents depends on the cultivar, rootstock and mineral nutrition and is strongly affected in an uncontrollable way by changes in climatic conditions during berry development. The adaptation of high technology treatments like electro-dialysis to enology raises difficulties due to defaults in the acido-basic balance in the wine making process. An apparently correct acidity at harvest can mask excessive malate and potassium contents when compared to tartrate, resulting in an excessive pH after malate elimination by malolactic fermentation. The risk of bacterial alterations strongly increases with the pH of the wine and must be prevented with increased SO2 treatment or more complex sterilisation — filtration procedures. Such a practical importance of acidity explains why the biological basis of the changes in acidity in grapevines during berry development has received considerable attention. Detailed reviews on malate and tartrate metabolism in grape berries were published two decades ago (Ruffner, 1982 a and b). Principal attention will be given to the origin and confirmation of this author’s hypothesis that changes in acidity during grape berry development are triggered by events affecting vacuolar compartmentation.

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Authors and Affiliations

  1. INRA Unité de Recherche des Produits de la Vigne, Institut National de la Recherche Agronomique, 2, place Viala, 34 060, Montpellier Cédex 01, France

    N. Terrier & C. Romieu

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  1. N. Terrier
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  2. C. Romieu
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Editors and Affiliations

  1. Department of Biology, University of Crete, P.O.Box 2208, 71409, Heraklion, Crete, Greece

    Kalliopi A. Roubelakis-Angelakis (Professor of Plant Physiology and Biotechnology, President) (Professor of Plant Physiology and Biotechnology, President)

  2. Federation of European Societies of Plant Physiology, Greece

    Kalliopi A. Roubelakis-Angelakis (Professor of Plant Physiology and Biotechnology, President) (Professor of Plant Physiology and Biotechnology, President)

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© 2001 Springer Science+Business Media Dordrecht

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Terrier, N., Romieu, C. (2001). Grape Berry Acidity. In: Roubelakis-Angelakis, K.A. (eds) Molecular Biology & Biotechnology of the Grapevine. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-2308-4_2

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  • DOI: https://doi.org/10.1007/978-94-017-2308-4_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-017-2310-7

  • Online ISBN: 978-94-017-2308-4

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