White Wine Composition and Quality as Influenced by Method of Must clarification

Abstract

Grapes were crushed at a commercial winery, divided, treated with and without pectic enzymes, and clarified in several ways. Five-gallon lots were fermented under controlled conditions. The composition of the wines was changed slightly by the treatments. The main differences were in the sensory characteristics. Two distinct styles of wine resulted. Those clarified rapidly were light and very fruity. Those with longer solids contact time were highly flavored and complex. It was concluded that it would be up to the winemaker to determine style since the wines were not significantly different in absolute qualities.