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°F for ethyl acetate, n-propyl acetate, and isoamyl acetate, and 50-60°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.
- Accepted August 1973.
- Published online January 1973
- Copyright 1973 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.