@article {Sims182, author = {C. A. Sims and R. P. Bates and R. P. Johnson}, title = {Comparison of Pre- and Post-Fermentation Ultrafiltration on the Characteristics of Sulfited and Non-Sulfited White Wines}, volume = {41}, number = {2}, pages = {182--185}, year = {1990}, doi = {10.5344/ajev.1990.41.2.182}, publisher = {American Journal of Enology and Viticulture}, abstract = {The effects of pre- and post-fermentation ultrafiltration (UF) (30 000 MWCO membrane), and the combination, on the color and sensory characteristics of a white Euvitis hybrid and a Vitis rotundifolia cultivar produced with and without added sulfites were compared. A pre-fermentation UF only slightly reduced the brown color in the non-sulfited Euvitis juice, but reduced the polyphenoloxidase activity and reduced browning and increased the varietal aroma intensity in both sulfited and non-sulfited wines. UF after fermentation was not nearly as effective in improving the color of the Euvitis wines and did not increase the aroma intensity. UF had only a minor impact on the initial color of the V. rotundifolia wine, but all UF treatments improved the color stability of the non-sulfited wine. UF after fermentation, but not before, reduced the aroma intensity of the V. rotundifolia wine.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/41/2/182}, eprint = {https://www.ajevonline.org/content/41/2/182.full.pdf}, journal = {American Journal of Enology and Viticulture} }