RT Journal Article
SR Electronic
T1 Effects of Insoluble Solids Added to Clarified Musts on Fermentation Rate, Wine Composition, and Wine Quality
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 112
OP 119
DO 10.5344/ajev.1978.29.2.112
VO 29
IS 2
A1 Marge Groat
A1 C. S. Ough
YR 1978
UL http://www.ajevonline.org/content/29/2/112.abstract
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.