Abstract
Juices made from American type grapes (V. labruscana, Bailey) were stripped of their volatile components before fermentation and the wines evaluated by taste panels. In all cases wines prepared from the stripped juices were preferred to those made from unstripped juices. The improvement was particularly significant in wines made from Concord, Fredonia and Niagara varieties.
- Accepted September 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.