Abstract
Juice from a white Vitis rotundifolia and a white Euvitis hybrid was ultrafiltered (UF) through a 30000 MWCO membrane and made into wine without added SO2. The UF Euvitis hybrid wine was slightly lighter in color and had a poorer aroma ranking than wine made with SO2, but the opposite was true for the V. rotundifolia wine. The UF wines were ranked equal in taste to the traditional SO2 wines and had better color stability than wines made without SO2. Wines made without SO2 produced the lowest rankings in aroma and taste and were much darker.
- Received August 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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Vol 40 Issue 4
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