RT Journal Article
SR Electronic
T1 Effect of Juice Clarification on the Composition and Quality of Eastern US Table Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 147
OP 150
DO 10.5344/ajev.1987.38.2.147
VO 38
IS 2
A1 Jim-Wen R. Liu
A1 James F. Gallander
A1 Karl L. Wilker
YR 1987
UL http://www.ajevonline.org/content/38/2/147.abstract
AB Juice from the varieties Niagara, Delaware, and Catawba were clarified by: (1) settling 12 hours and racking and (2) pectolytic enzyme treatment and racking. For each variety, an unsettled and unracked juice was used as the control. All juices were fermented at 16.7°C with Saccharomyces cerevisiae Montrachet strain #522. Wines made from the unclarified juices tended to be higher in higher alcohol content. The methanol content was slightly higher in wines from the pectolytic enzyme-treated juices. Wines from the clarified juices were generally preferred by taste panelists to those from unclarified juices.