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Am. J. Enol. Vitic. 39:1:1-4 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Effect of Must Oxidation on Quality of White Wines

Charles W. Nagel 1 and Wanda R. Graber 1

1 Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.

Four hours of must oxidation prior to juice extraction and addition of sulfur dioxide (50 mg/L) compared with sulfur dioxide addition (100 mg/L) at crush resulted in white wines with similar color. The wines produced from the oxidized musts were resistant to oxidative browning. Based upon preference ratings, there was no significant difference in the six cultivars tested. Oxidation of the must significantly increased the perceived bitterness in two of the six wines tested.

Key words: must oxidation, wine quality, bitterness

Submitted on February 23, 1987






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Copyright © 1988 by the American Society for Enology and Viticulture.