Abstract
The effects of pre- and post-fermentation ultrafiltration (UF) (30 000 MWCO membrane), and the combination, on the color and sensory characteristics of a white Euvitis hybrid and a Vitis rotundifolia cultivar produced with and without added sulfites were compared. A pre-fermentation UF only slightly reduced the brown color in the non-sulfited Euvitis juice, but reduced the polyphenoloxidase activity and reduced browning and increased the varietal aroma intensity in both sulfited and non-sulfited wines. UF after fermentation was not nearly as effective in improving the color of the Euvitis wines and did not increase the aroma intensity. UF had only a minor impact on the initial color of the V. rotundifolia wine, but all UF treatments improved the color stability of the non-sulfited wine. UF after fermentation, but not before, reduced the aroma intensity of the V. rotundifolia wine.
- Received September 1989.
- Copyright 1990 by the American Society for Enology and Viticulture
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