PT  - JOURNAL ARTICLE
AU  - C. L. Duitschaever
AU  - Carole Buteau
AU  - G. C. Ashton
TI  - Edulcoration of White Wine with Xylitol and Seyval Blanc Juice Reserve
AID  - 10.5344/ajev.1984.35.2.88
DP  - 1984 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 88--93
VI  - 35
IP  - 2
4099  - http://www.ajevonline.org/content/35/2/88.short
4100  - http://www.ajevonline.org/content/35/2/88.full
SO  - Am J Enol Vitic.1984 Jan 01; 35
AB  - Riesling and two blends of white French hybrid grape varieties (Blend A and Blend B) were vinified to dryness at 13°C. The wines were edulcorated with either Seyval blanc juice reserve or with xylitol at various concentrations. Sensory evaluation of the wines by experienced tasters showed that juice reserve was the most effective sweetener, but wines edulcorated with xylitol were highly acceptable.