Four hours of must oxidation prior to juice extraction and addition of sulfur dioxide (50 mg/L) compared with sulfur dioxide addition (100 mg/L) at crush resulted in white wines with similar color. The wines produced from the oxidized musts were resistant to oxidative browning. Based upon preference ratings, there was no significant difference in the six cultivars tested. Oxidation of the must significantly increased the perceived bitterness in two of the six wines tested.
No takes yet. Share an insight, caveat, or question.
Nagel et al. (1988) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: