RT Journal Article
SR Electronic
T1 The Effect of Steam Stripping of Grape Juice Prior to Fermentation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 231
OP 234
DO 10.5344/ajev.1977.28.4.231
VO 28
IS 4
A1 J. C. Moyer
A1 R. C. Miller
A1 L. R. Mattick
YR 1977
UL http://www.ajevonline.org/content/28/4/231.abstract
AB 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.