PT - JOURNAL ARTICLE AU - G. J. Pickering AU - D. A. Heatherbell AU - M. F. Barnes TI - The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory AID - 10.5344/ajev.1999.50.3.307 DP - 1999 Jan 01 TA - American Journal of Enology and Viticulture PG - 307--316 VI - 50 IP - 3 4099 - http://www.ajevonline.org/content/50/3/307.short 4100 - http://www.ajevonline.org/content/50/3/307.full SO - Am J Enol Vitic.1999 Jan 01; 50 AB - Treatment of Riesling juice with glucose oxidase (GOX) significantly modifies the taste and appearance attributes of the resultant reduced-alcohol wine. However, aroma, aroma-by-mouth, and mouthfeel characteristics are relatively unaffected except for fruit aromas such as 'lime', 'apple', and 'fruity/floral' which are generally less intense in GOX wines due to the juice aeration required. Length of flavor (persistence) is reduced in these wines and high acidity is a detracting characteristic.