<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Moyer, J. C.</style></author><author><style face="normal" font="default" size="100%">Miller, R. C.</style></author><author><style face="normal" font="default" size="100%">Mattick, L. R.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">The Effect of Steam Stripping of Grape Juice Prior to Fermentation</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1977</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1977-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">231-234</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1977.28.4.231</style></doi><volume><style face="normal" font="default" size="100%">28</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">Juices made from American type grapes (V. labruscana, Bailey) were stripped of their volatile components before fermentation and the wines evaluated by taste panels. In all cases wines prepared from the stripped juices were preferred to those made from unstripped juices. The improvement was particularly significant in wines made from Concord, Fredonia and Niagara varieties.</style></abstract></record></records></xml>