RT Journal Article
SR Electronic
T1 Simulated Mechanical Harvest and Gondola Transport. 11. Effect of Temperature, Atmosphere, and Skin Contact on Chemical and Sensory Qualities of White Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 194
OP 198
DO 10.5344/ajev.1971.22.4.194
VO 22
IS 4
A1 C. S. Ough
A1 H. W. Berg
YR 1971
UL http://www.ajevonline.org/content/22/4/194.abstract
AB 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.