[Chemical characteristics of "artificial wines" (author's transl)].

Abstract

A wide investigation has been carried out in order to evidenciate the differences of composition between "artificial wines" and genuine wines. "Artificial wines" have been produced by fermentation of mixtures of different amounts of wine making by-products (less, pomaces and press-wines), water and sucrose. The results showed, in particular, that "artificial wines" have a very low content of both malic acid and proline and a high content of nitrates. Significant differences have been also found in the content of polyphenols, alkaline and alkaline earth metals and citric acid.