Abstract
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 similar color. The wines produced from the oxidized musts were resistant to oxidative browning. Based upon preference ratings, there was no significant difference in the six cultivars tested. Oxidation of the must significantly increased the perceived bitterness in two of the six wines tested.
- Received February 1987.
- Copyright 1988 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.
Vol 39 Issue 1
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
