The pulps of fruits store energy in the form of sugars. In addition to protecting the seed of the plant ensures
its perpetuation. In principle, the seeds are responsible for the maintenance of the species. This however occurs only with
vines in the wild. Vines grown in general, what happens is vegetative propagation through cuttings
and grafting.
In addition there are other sugars in the pulp important chemical compounds: acids, esters (responsible for the aroma of the fruit)
minerals and vitamins. The sugars that appear most are glucose and fructose. For winemaking compounds
More important are the sugars and acids. The whole struggle of grape production for wine will turn to the control of these
two compounds. A good grape is one that has a good amount of sugar and balanced acidity.
The sensitive features berries differ from species to species. Color, taste, smell, texture, size, shape are
peculiar to each variety. Chromatically, berries cover an area ranging from green, through blue, the pink,
red, to black. As for taste, ranging between acid and sweet.
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