To reduce the use of SO
2 in white wine making, various treatments were made on Koshu grape musts before the fermentation; pre-clarification, pasteurization, treatment with nylon powder, gelatin, gor bentonite. The quality of the resulted wines was examined.
Good quality wine was obtained from fresh clear juice without SO
2, but its quality was less stable during storage than that of the wine made from clear juice added with SO
2. Nylon powder or gelatin treatments were effective on color stability of the wine during storage, quality of the wine being good. However pasteurization or bentonite treatment was not effective on color stability, the wine taste being inferior.
View full abstract