Color of Riesling and Vidal wines as affected by bentonite, Cufex®, and sulfur dioxide juice treatments

GL Main, JR Morris - American journal of enology and …, 1991 - Am Soc Enol Viticulture
Browning has been controlled by sulfur dioxide (SO2) in wine for many years, but other
compounds also have the potential to reduce browning. Bentonite, Cufex® and SO2 were …

Chemical additives to reduce browning in white wines

V Panagiotakopoulou… - American journal of …, 1991 - Am Soc Enol Viticulture
Juices from two white grape cultivars, Aurore and Cayuga, received 13 different wine
treatments to determine effects on browning in wine. The chemicals, used alone and in …

Color of Seyval blanc juice and wine as affected by juice fining and bentonite fining during fermentation

GL Main, JR Morris - American journal of enology and …, 1994 - Am Soc Enol Viticulture
Two experiments were conducted to examine the effects of fining agents applied prior to
and/or during fermentation on the color of Seyval blanc wine. In experiment one, kieselsol …

Effects of pH, sulfur dioxide, storage time, and temperature on the color and stability of red muscadine grape wine

CA Sims, JR Morris - American Journal of Enology and …, 1984 - Am Soc Enol Viticulture
Red muscadine grape (Vitis rotundifolia Michx.) wines are very susceptible to browning and
overall loss of color quality during processing and storage. This study examined the effects …

Prevention of oxidative browning during wine storage

E Gómez, A Martínez, J Laencina - Food research international, 1995 - Elsevier
Wine browning affects wine quality during storage. To prevent this problem, four different
products were added to rosé wine: ascorbic acid, citric acid, glucose oxidase and Riduxhigh …

Color behavior during fermentation and aging of wines

HW Berg, M Akiyoshi - American Journal of Enology and …, 1962 - Am Soc Enol Viticulture
Spectral color behavior during fermentation and aging is materially affected by the quantity
of sulfur dioxide added and by the alcohol content of the must at the time of screening. Non …

Effects of irrigation and pruning of Shiraz grapevines on subsequent red wine pigments

BM FREEMAN - American Journal of Enology and …, 1983 - Am Soc Enol Viticulture
The effect of irrigation and pruning on wine pigments was studied in experimental wines
made from Vitis vinifera cv. Shiraz grown in the hot, arid climate of Griffith, NSW, Australia for …

Effect of must oxidation on quality of white wines

CW Nagel, WR Graber - American Journal of Enology and …, 1988 - Am Soc Enol Viticulture
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 …

Relation of type and concentration of phenolics to the color and stability of rose wines

MA Joslyn, A Little - American Journal of Enology and …, 1967 - Am Soc Enol Viticulture
Rosé wines that are prepared by blending red table wines with white or by a short period of
fermenting red must with the skins are claimed to be less stable than Rosés prepared from …

Use of sulfur dioxide in winemaking

CS Ough, EA Crowell - Journal of Food Science, 1987 - Wiley Online Library
Ten juices of common wine cultivars were studied to determine if pretreatment of the juice
with air, blanketing the juice with nitrogen or pretreatment with sulfur dioxide (SO2) was the …