Fatty Acid Esters and Carbonates in Grape Drying

Tests were conducted to determine the effect of different treatment variables on grape drying rate: changes in fatty acid ester and carbonate levels, and the effectiveness of potassium carbonate as compared to sodium carbonate. Methyl oleate‐potassium carbonate (1:l) increased drying rates during the first 8 days; an excess of carbonate further accelerated drying. A 10%:2% potassium carbonate: methyl oleate dip doubled the drying rate compared to a 2%:2% dip. Sodium carbonate was less effective than potassium. Treatment with increasing carbonate levels increases drying rates.