Amati A, Minguzzi A, Pallotta U
S TA NU. 1975 May-Jun;5(3):177-82.
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.
为了阐明“人工葡萄酒”与正宗葡萄酒之间的成分差异，已经展开了广泛的调查。“人工葡萄酒”是通过发酵不同量的酿酒副产品（较少的果渣和压榨葡萄酒）、水和蔗糖的混合物制成的。结果特别表明，“人工葡萄酒”的苹果酸和脯氨酸含量都非常低，而硝酸盐含量很高。在多酚、碱金属和碱土金属以及柠檬酸的含量方面也发现了显著差异。
