PT - JOURNAL ARTICLE AU - Carole Buteau AU - C. L. Duitschaever AU - G. C. Ashton TI - Vinification of Three White Grape Varieties by Three Different Methods. I. Fermentation Process and Wine Composition AID - 10.5344/ajev.1979.30.2.139 DP - 1979 Jan 01 TA - American Journal of Enology and Viticulture PG - 139--145 VI - 30 IP - 2 4099 - http://www.ajevonline.org/content/30/2/139.short 4100 - http://www.ajevonline.org/content/30/2/139.full SO - Am J Enol Vitic.1979 Jan 01; 30 AB - Three types of white grapes, Niagara, Riesling and Verdelet, grown in the Niagara Peninsula were vinified by three methods. Method 1 involved chaptalization of the must, correction for acidity, addition of urea, inoculation and fermentation at 21°C until completion; the wine was fined with bentonite, tannin and gelatin, filtered, cold stabilized and filter-sterilized prior to bottling. Method 2 differed from Method 1 with respect to clarification of the must by sedimentation at 2°C, racking, addition of calcium bentonite, inoculation and fermentation at 13°C until completion. At time of bottling, half of the wine made by Method 2 was edulcorated (6.9-9.9%) with clarified juice reserve. This treatment constituted Method 3.Fermentation for Method 2 took four times longer than for Method 1; however, Method 2 wines needed no further fining and were ready for bottling in the same time as wines made by Method 1 irrespective of type of grape. H2S developed in Riesling wines made by Method 1 but not in those made by Method 2. The yield of alcohol was higher for Method 2 than for Method 1. Addition of juice reserve to the wines increased the sugar content, reduced significantly the alcohol content but did not affect the pH and the total acidity. The amount of juice reserve required by wines Method 3 is not independent of the characteristics of the variety and cannot be standardized.