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
- Copyright 1997 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.
Vol 48 Issue 2
