PT  - JOURNAL ARTICLE
AU  - Moyer, J. C.
AU  - Miller, R. C.
AU  - Mattick, L. R.
TI  - The Effect of Steam Stripping of Grape Juice Prior to Fermentation
AID  - 10.5344/ajev.1977.28.4.231
DP  - 1977 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 231--234
VI  - 28
IP  - 4
4099  - http://www.ajevonline.org/content/28/4/231.short
4100  - http://www.ajevonline.org/content/28/4/231.full
SO  - Am J Enol Vitic.1977 Jan 01; 28
AB  - 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.