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Article

Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines

Benoit Girard, Thomas G. Kopp, Andrew G. Reynolds, Margaret Cliff
Am J Enol Vitic. January 1997 48: 198-206; published ahead of print January 01, 1997 ; DOI: 10.5344/ajev.1997.48.2.198
Benoit Girard
Agriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
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Thomas G. Kopp
Agriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
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Andrew G. Reynolds
Agriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
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Margaret Cliff
Agriculture and Agri-Food Canada, Pacific Agricultural Research Centre, Summerland, British Columbia, V0H 1Z0 Canada.
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Abstract

Three vinification methods were compared to assess their effects on chemical composition, sensory descrip- tors, and headspace volatile constituents of Pinot noir wines. Two methods involved standard vinification at fermentation temperatures of 20°C (VM1) and 30°C (VM2), respectively, while the third method (VM3) included a two-stage pre-fermentation treatment involving heat extraction, followed by fermentation at 15°C in contact with bentonite. VM2 produced wines with highest color intensity, currant aroma, and currant flavor. VM3 wines, however, contained twice the concentration of anthocyanins of VM1 and VM2 wines, and possessed the most intense fruity aroma and flavor. Total ester concentration was four-fold higher in VM3 compared to VM1 and VM2. Several esters were responsible for this difference but isoamyl acetate was particularly dominant.

  • aroma compounds
  • descriptive analysis
  • fermentation temperature
  • flavor compounds
  • gas chromatography
  • heat treatment
  • red wine
  • sensory evaluation
  • Received March 1996.
  • Copyright 1997 by the American Society for Enology and Viticulture

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Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines
Benoit Girard, Thomas G. Kopp, Andrew G. Reynolds, Margaret Cliff
Am J Enol Vitic.  January 1997  48: 198-206;  published ahead of print January 01, 1997 ; DOI: 10.5344/ajev.1997.48.2.198

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Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines
Benoit Girard, Thomas G. Kopp, Andrew G. Reynolds, Margaret Cliff
Am J Enol Vitic.  January 1997  48: 198-206;  published ahead of print January 01, 1997 ; DOI: 10.5344/ajev.1997.48.2.198
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