Abstract
ABSTRACTTen juices of common wine cultivars were studied to determine if pretreatment of the juice with air, blanketing the juice with nitrogen or pretreatment with sulfur dioxide (SO2) was the most satisfactory method to make the better wine. Further treatment with SO2 was made later at intervals. The pretreatment with aeration lowered the final color in the wine compared to nitrogen blanketing. SO2 pretreatment gave the lowest colored juice for the white wines. All juices treated with SO2 later had much lower color. Wines without SO2 were generally less liked. Pretreatment of juice with SO2 helped preserve good color and sensory attributes of the wines but later treatments with SO2 were more essential in improving and maintaining quality. Oxidation was probably the most important control exercised by SO2 additions.
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