RT Journal Article
SR Electronic
T1 Effect of Sweetening Treatments on White Wine Aroma and Composition
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 168
OP 173
DO 10.5344/ajev.2004.55.2.168
VO 55
IS 2
A1 Karl L. Wilker
A1 Murli R. Dharmadhikari
A1 Jessica C. Goin
YR 2004
UL http://www.ajevonline.org/content/55/2/168.abstract
AB Three sweetening treatments—juice addition, muté addition (one vintage), and stopped fermentation— were examined for their impact on the aroma and chemical composition of two vintages of Vignoles wine. The juice and muté wines tended to have greater color. The stopped-fermentation wines had higher levels of glycerol. The stopped-fermentation wine from the first vintage had a fresher aroma than the juice wine. The stopped-fermentation wine from the second vintage had greater aroma intensity than the juice wine. No detectable aroma difference was found among the muté and either the juice or stopped-fermentation wines.