Journal
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
Volume 64, Issue 3, Pages 400-404Publisher
AMER SOC ENOLOGY VITICULTURE
DOI: 10.5344/ajev.2013.12143
Keywords
fermentation; haze; juice; protein stability; wine; zirconium dioxide
Funding
- Australia's grapegrowers and winemakers through their investment body
- Grape and Wine Research and Development Corporation
- Australian Government
- Provincia di Treviso (Italy)
- Fondazione Ing. Aldo Gini
Ask authors/readers for more resources
Zirconia pellets (25 g/L) enclosed in a metallic cage were added on the second day to fermenting Riesling, Sauvignon blanc, and Semillon juices. After 48 hours, the zirconia-treated juices showed a large decrease in protein content and the resulting wines were heat stable. Compared to control juices, the fermentation rate was significantly increased for two juices and unchanged in the other juice. There were reductions in concentration of some mineral elements and tartaric acid and increases in pH in the resulting wines from the zirconia-treated juices.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available