Abstract
Treatment of Riesling juice with glucose oxidase (GOX) significantly modifies the taste and appearance attributes of the resultant reduced-alcohol wine. However, aroma, aroma-by-mouth, and mouthfeel characteristics are relatively unaffected except for fruit aromas such as 'lime', 'apple', and 'fruity/floral' which are generally less intense in GOX wines due to the juice aeration required. Length of flavor (persistence) is reduced in these wines and high acidity is a detracting characteristic.
- reduced-alcohol wine
- low-alcohol wine
- glucose oxidase
- catalase
- reduced sugar grape juice
- juice oxidation
- sensory
- profile
- descriptive analysis
- Received January 1998.
- Revision received May 1999.
- Copyright 1999 by the American Society for Enology and Viticulture
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