PT  - JOURNAL ARTICLE
AU  - Duitschaever, C. L.
AU  - Buteau, Carole
AU  - Ashton, G. C.
TI  - Edulcoration of White Wine with Four Different Sweeteners
AID  - 10.5344/ajev.1980.31.4.337
DP  - 1980 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 337--343
VI  - 31
IP  - 4
4099  - http://www.ajevonline.org/content/31/4/337.short
4100  - http://www.ajevonline.org/content/31/4/337.full
SO  - Am J Enol Vitic.1980 Jan 01; 31
AB  - Seyval Blanc and Elvira grapes were vinified to dryness at 13°C. The wines were edulcorated with four types of sweeteners: grape juice reserve from which the wines were made (Seyval Blanc and Elvira), Catawba grape juice reserve, granular glucose and liquid invert sugar. Sensory evaluation of the wines by experienced tasters showed that edulcoration improved the overall quality of the wines. Although the judges failed to discriminate between the two types of grape juice reserve (Elvira or Seyval Blanc and Catawba), grape juice reserve was preferred over glucose and invert sugar.