Abstract
A method is presented for rapid quantitative measurement of the fermentation esters produced in wine. The effect of fermentation temperature on the formation of these esters is demonstrated. The fruity esters (isoamyl acetate, isobutyl acetate, ethyl butyrate, hexyl acetate) are produced and retained at the lower fermentation temperatures (10°C). The higher-boiling, more aromatic, or "heady" esters (ethyl octanoate, 2-phenethyl acetate, ethyl decanoate) are produced and retained in the wine in greater amounts at the higher fermentation temperatures (15-20°C).
- Received April 1979.
- Revision received July 1979.
- Accepted July 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.