Abstract
Varieties were shown to react differently to heat treatment, and there was also a decided difference between dry red and port wines. Amount of initial color affected the color behavior of dry reds during aging but had no discernible effect on ports. Heated dry reds tended to be considerably more color-stable in comparison to the control wines than did heated ports. The quality of dry red wines decreased with increased heating times, whereas ports showed no effect within the range of heating times used in these experiments.
- Copyright 1965 by the American Society for Enology and Viticulture
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Vol 16 Issue 3
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