Abstracts from Presentations at the ASEV Eastern Section 37th Annual Meeting & National Viticulture Research Conference, 16-19 July 2012, Traverse City, MI

摘要

Phytic acid is a strong chelator and antioxidant naturally present in plant seeds. It has been shown to help prevent metal cation catalyzed oxidation and improve protein stability in wine, although it is not a permitted additive in wine. This research was undertaken to quantify phytic acid content in grape stems and berry parts, those parts involved in the winemaking process that might contribute phytic acid to the resulting wine, and thus provide evidence that phytic acid may be an appropriate wine additive. Phytic acid was measured in grape berries and stems of Cabernet franc and Petit Verdot.