@article {Daudt130, author = {C. E. Daudt and C. S. Ough}, title = {Variations in Some Volatile Acetate Esters Formed during Grape Juice Fermentation. Effects of Fermentation Temperature, SO2, Yeast Strain, and Grape Variety}, volume = {24}, number = {3}, pages = {130--135}, year = {1973}, doi = {10.5344/ajev.1973.24.3.130}, publisher = {American Journal of Enology and Viticulture}, abstract = {Some of the factors affecting volatile acetate ester formation in wine fermentation were studied. The temperatures of fermentation that gave maximum formation were found to be 60-70{\textdegree}F for ethyl acetate, n-propyl acetate, and isoamyl acetate, and 50-60{\textdegree}F for isobutyl acetate. Ester formation also was influenced greatly by temperature, and yeast strain contributed to differences in the amounts formed. Sulfur dioxide content had an effect and interacted with temperature in certain cases to cause variation in ester content. The substrate also affected the amount of volatile acetate esters formed.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/24/3/130}, eprint = {https://www.ajevonline.org/content/24/3/130.full.pdf}, journal = {American Journal of Enology and Viticulture} }