Abstract
Skin contact time of 12 hours is detrimental to white wine quality when agitation occurs. Increase in holding temperature increases the adverse effect of skin contact. The quality of white wine was best when juice was rapidly separated from the skins, treated immediately with sulfur dioxide, and inoculated with yeast shortly thereafter. With mechanically harvested fruit, SO2 added to crushed and stemmed grapes at 75 mg/l inhibited browning in the must up to 8 hours. CO2 decreased browning slightly in crushed grapes but did not affect wine quality.
- Accepted December 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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