RT Journal Article
SR Electronic
T1 The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 307
OP 316
DO 10.5344/ajev.1999.50.3.307
VO 50
IS 3
A1 G. J. Pickering
A1 D. A. Heatherbell
A1 M. F. Barnes
YR 1999
UL http://www.ajevonline.org/content/50/3/307.abstract
AB 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 'lime', 'apple', and 'fruity/floral' 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.