Abstract
Dry table wines produced by a pin-mill crusher in three consecutive vintages were compared with equivalent roller-crusher wines. The bouquet of white wines was better in the pin-mill samples, and further improved with skin contact time prior to fermentation. Red wine quality was also enhanced, though to a limited degree. No significant preference for roller-crusher wines was recorded.
- Received January 1977.
- Accepted October 1977.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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Vol 29 Issue 2
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