PT  - JOURNAL ARTICLE
AU  - Charles W. Nagel
AU  - Wanda R. Graber
TI  - Effect of Must Oxidation on Quality of White Wines
AID  - 10.5344/ajev.1988.39.1.1
DP  - 1988 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 1--4
VI  - 39
IP  - 1
4099  - http://www.ajevonline.org/content/39/1/1.short
4100  - http://www.ajevonline.org/content/39/1/1.full
SO  - Am J Enol Vitic.1988 Jan 01; 39
AB  - Four hours of must oxidation prior to juice extraction and addition of sulfur dioxide (50 mg/L) compared with sulfur dioxide addition (100 mg/L) at crush resulted in white wines with similar color. The wines produced from the oxidized musts were resistant to oxidative browning. Based upon preference ratings, there was no significant difference in the six cultivars tested. Oxidation of the must significantly increased the perceived bitterness in two of the six wines tested.