Re: grape sugar
Robert Hudyma (rhudyma@idirect.com)
Thu, 1 Aug 1996 21:21:52 -0400
"The resulting crush is about 85% liquid, 10% skins, and 5% seeds.
In chemical terms,
the liquid portion, called must, is 70% to 85% water, 12 to 25%
sugars, mainly glucose and
fructose, and about 1% acids, mainly tartaric, malic and citric,
0.1% tannins, 0.5% minerals,
and 0.01% nitrogen containing compounds mainly amino acids."
Sounds like those grapes have lots of chemicals with photo-activity.
Speaking of food, I'm wondering if I can use "Creme of Tartar" (KHC4H4O6)
instead of Tartaric Acid
(H2C4H4O6) in my Kallitype formulations? Any kitchen chemistry experts out
there?
Robert Hudyma. Toronto Canada