Abstract
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.
- Received January 1986.
- Copyright 1987 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.