PT  - JOURNAL ARTICLE
AU  - Marge Groat
AU  - C. S. Ough
TI  - Effects of Insoluble Solids Added to Clarified Musts on Fermentation Rate, Wine Composition, and Wine Quality
AID  - 10.5344/ajev.1978.29.2.112
DP  - 1978 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 112--119
VI  - 29
IP  - 2
4099  - http://www.ajevonline.org/content/29/2/112.short
4100  - http://www.ajevonline.org/content/29/2/112.full
SO  - Am J Enol Vitic.1978 Jan 01; 29
AB  - Various insoluble solids added to clarified grape juice caused fermentations to finish faster and more completely than in control samples. The critical level of insoluble solids in grape juice is between 0.1 and 0.5% (v/v), below which fermentation was slower and above which it was little affected. Volatile esters and fusel oils generally increased with increasing solids. Wine quality was not degraded by the various artificial solids added.