TY - JOUR T1 - Edulcoration of White Wine with Xylitol and Seyval Blanc Juice Reserve JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 88 LP - 93 DO - 10.5344/ajev.1984.35.2.88 VL - 35 IS - 2 AU - C. L. Duitschaever AU - Carole Buteau AU - G. C. Ashton Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/2/88.abstract N2 - 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. ER -