@article {Pickering307, author = {G. J. Pickering and D. A. Heatherbell and M. F. Barnes}, title = {The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory}, volume = {50}, number = {3}, pages = {307--316}, year = {1999}, doi = {10.5344/ajev.1999.50.3.307}, publisher = {American Journal of Enology and Viticulture}, abstract = {Treatment of Riesling juice with glucose oxidase (GOX) significantly modifies the taste and appearance attributes of the resultant reduced-alcohol wine. However, aroma, aroma-by-mouth, and mouthfeel characteristics are relatively unaffected except for fruit aromas such as {\textquoteright}lime{\textquoteright}, {\textquoteright}apple{\textquoteright}, and {\textquoteright}fruity/floral{\textquoteright} which are generally less intense in GOX wines due to the juice aeration required. Length of flavor (persistence) is reduced in these wines and high acidity is a detracting characteristic.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/50/3/307}, eprint = {https://www.ajevonline.org/content/50/3/307.full.pdf}, journal = {American Journal of Enology and Viticulture} }