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Am. J. Enol. Vitic. 38:2:147-150 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
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Effect of Juice Clarification on the Composition and Quality of Eastern US Table Wines

Jim-Wen R. Liu 1, James F. Gallander 1, and Karl L. Wilker 1

1 Department of Horticulture, Ohio Agricultural Research and Development Center (OARDC), The Ohio State University, Wooster, OH 44691.

Juice from the varieties Niagara, Delaware, and Catawba were clarified by: (1) settling 12 hours and racking and (2) pectolytic enzyme treatment and racking. For each variety, an unsettled and unracked juice was used as the control. All juices were fermented at 16.7°C with Saccharomyces cerevisiae Montrachet strain #522. Wines made from the unclarified juices tended to be higher in higher alcohol content. The methanol content was slightly higher in wines from the pectolytic enzyme-treated juices. Wines from the clarified juices were generally preferred by taste panelists to those from unclarified juices. Submitted on January 6, 1986






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Copyright © 1987 by the American Society for Enology and Viticulture.