Higher Alcohol Formation in Wines as Related to the Particle Size Profiles of Juice Insoluble Solids

¹ Department of Horticulture, Ohio Agricultural Research and Development Center (OARDC), The Ohio State University, Wooster, OH 44691.

The particles (insoluble solids) of three sediment layers (L1, L2, and L3) were recovered from White Riesling juice. The particles in each sediment layer were measured for size (diameter) and particle size profiles. Particles from the L3 sediment layer, the first to settle from the juice, were found to be largest with a mean diameter of 53 µm. In contrast, the L1 particles (the last to settle) were smallest, ranging in mean diameter from 2.4 to 38 µm. Wines made from juices containing particles of the sediment layer L1 were found to be lowest in higher alcohol contents. The largest particles from the layer L3 produced wines with significantly higher amounts of isobutanol, act-amyl, and isoamyl alcohols. Also, the greatest amounts of higher alcohols were obtained from wines fermented with the highest level of solids, 0.8%.

This article has been cited by other articles:

				L. Z. Lopez, A. Garcia Sotro, and C. A. Azpilicueta Influencia de la filtracion a vacio en el contenido de cationes de un mosto de la variedad Viura y en su evolucion durante la fermentacion y conservacion del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine Food Science and Technology International, January 1, 1999; 5(4): 311 - 317. [Abstract] [PDF]