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Various insoluble solids added to clarified grape juice caused fermentations to finish faster and more completely than in control samples. The critical level of insoluble solids in grape juice is between 0.1 and 0.5% (v/v), below which fermentation was slower and above which it was little affected. Volatile esters and fusel oils generally increased with increasing solids. Wine quality was not degraded by the various artificial solids added.
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Groat et al. (1978) studied this question.