Abstract 062
Analysis of haze-active polyphenols and proteins in grape juices and wines
Proceedings, 4th International Cool Climate Symposium on Viticulture and Enology Rochester, NY, 1996, pp. VII-18 – VII-21
K.J. Siebert, P.Y. Lynn and A. Carrasco
The levels of haze-active substances in Finger Lakes wines were studied to see if there were consistent patterns with particular grape cultivars or wine styles. Vinifera white wines had very low levels of haze-active polyphenols while American varieties were higher and hybrids were intermediate. Red wines generally had higher levels of haze-active polyphenols than white wines. French (vinifera) grape varieties tended to produce higher wine polyphenol levels than hybrid grapes while wines made from American (labrusca) grapes had the lowest levels. All the white wines examined had low levels of haze-active protein. There was considerable overlap between the cultivar groupings, but vinifera white wines generally had lower levels and hybrids higher amounts. Red wines ranged from very low to very high levels of haze-active protein. Red wines made from hybrid varieties tended to be much higher than those made from either American or vinifera grapes.
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