TY - JOUR T1 - The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 307 LP - 316 DO - 10.5344/ajev.1999.50.3.307 VL - 50 IS - 3 AU - G. J. Pickering AU - D. A. Heatherbell AU - M. F. Barnes Y1 - 1999/01/01 UR - http://www.ajevonline.org/content/50/3/307.abstract N2 - 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. ER -