@article {Moyer231, author = {J. C. Moyer and R. C. Miller and L. R. Mattick}, title = {The Effect of Steam Stripping of Grape Juice Prior to Fermentation}, volume = {28}, number = {4}, pages = {231--234}, year = {1977}, doi = {10.5344/ajev.1977.28.4.231}, publisher = {American Journal of Enology and Viticulture}, abstract = {Juices made from American type grapes (V. labruscana, Bailey) were stripped of their volatile components before fermentation and the wines evaluated by taste panels. In all cases wines prepared from the stripped juices were preferred to those made from unstripped juices. The improvement was particularly significant in wines made from Concord, Fredonia and Niagara varieties.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/28/4/231}, eprint = {https://www.ajevonline.org/content/28/4/231.full.pdf}, journal = {American Journal of Enology and Viticulture} }