PT  - JOURNAL ARTICLE
AU  - C. A. Sims
AU  - R. P. Bates
AU  - R. P. Johnson
TI  - Comparison of Pre- and Post-Fermentation Ultrafiltration on the Characteristics of Sulfited and Non-Sulfited White Wines
AID  - 10.5344/ajev.1990.41.2.182
DP  - 1990 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 182--185
VI  - 41
IP  - 2
4099  - http://www.ajevonline.org/content/41/2/182.short
4100  - http://www.ajevonline.org/content/41/2/182.full
SO  - Am J Enol Vitic.1990 Jan 01; 41
AB  - The effects of pre- and post-fermentation ultrafiltration (UF) (30 000 MWCO membrane), and the combination, on the color and sensory characteristics of a white Euvitis hybrid and a Vitis rotundifolia cultivar produced with and without added sulfites were compared. A pre-fermentation UF only slightly reduced the brown color in the non-sulfited Euvitis juice, but reduced the polyphenoloxidase activity and reduced browning and increased the varietal aroma intensity in both sulfited and non-sulfited wines. UF after fermentation was not nearly as effective in improving the color of the Euvitis wines and did not increase the aroma intensity. UF had only a minor impact on the initial color of the V. rotundifolia wine, but all UF treatments improved the color stability of the non-sulfited wine. UF after fermentation, but not before, reduced the aroma intensity of the V. rotundifolia wine.