Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines

Andrew Reynolds, Margaret Cliff, Benoit Girard, Thomas G. Kopp
Am J Enol Vitic. January 2001 52: 235-240; published ahead of print September 01, 2001
Andrew Reynolds
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Margaret Cliff
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Benoit Girard
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Thomas G. Kopp
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Crushed Semillon grapes were pressed after 24 hr pomace contact and fermented at one of four temperatures (15, 20, 25, or 30°C) to assess the effect on the chemical composition and sensory properties of the wines. An additional treatment (15°C fermentation without prior pomace contact) was included to assess the impact of pomace contact. Shiraz grapes were fermented according to one of three temperature regimes (15°C; 20°C for 3 days followed by 30°C; 30°C for 3 days followed by 20°C), with and without a prefermentation cold soak. An additional treatment involved a cold soak, 20°C fermentation temperature for 3 days followed by 30°C, plus a 3-day postfermentation extended maceration. Increasing fermentation temperature in Semillon tended to increase titratable acidity (TA) and absorbance (A420) slightly. The 20 and 30°C temperatures resulted in the highest ethanol content. Pomace contact reduced wine TA and increased pH and A420. Within the two 15°C treatments, tasters found pomace contact wines had less earthy aroma and herbaceous flavor. Among the pomace contact treatments, 15°C fermentations resulted in less yellow color and herbaceous aroma, and fruitier aroma than 30°C fermentations. Increasing fermentation temperature, use of cold soak, and extended maceration tended to reduce Shiraz wine TA and increased pH and anthocyanins. Use of cold soak increased color (15°C only) and black currant flavor, reduced herbaceous flavor, but reduced black currant aroma. Extended maceration enhanced wine color and body but increased herbaceous aroma. Increasing fermentation temperature from 15 to 30°C increased wine color, reduced herbaceous flavor, increased black currant flavor, but increased perceived acidity. These results suggest that Semillon wines should be produced through the use of prefermentation pomace contact and cool fermentation temperatures, whereas Shiraz wines would benefit from higher fermentation temperatures, use of cold soak, and extended postfermentation maceration.

  • Aroma compounds
  • fermentation temperature
  • red wine
  • white wine
  • sensory evaluation

Acknowledgments: The authors thank the following members of the taste panel: Tony Cottrell, Marjorie King, Pascal Delaquis, Horst Donner, Hilary Graham, Sandra Stewart, Laszlo Veto, Doug Wardle, and Jim Wild. Thank you also to Margaret Li and Doug Wardle for technical assistance, Dinham Drew for help with Shiraz harvesting, and Drs. Pascal Delaquis and Joe (G.) Mazza for helpful suggestions and ideas.

  • Copyright 2001 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

Forgot your user name or 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.

Forgot your user name or password?

PreviousNext
Back to top

Vol 52 Issue 3

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines
Andrew Reynolds, Margaret Cliff, Benoit Girard, Thomas G. Kopp
Am J Enol Vitic.  January 2001  52: 235-240;  published ahead of print September 01, 2001

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines
Andrew Reynolds, Margaret Cliff, Benoit Girard, Thomas G. Kopp
Am J Enol Vitic.  January 2001  52: 235-240;  published ahead of print September 01, 2001
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
  • N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield
  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Show more Article

Similar Articles

Advertisement

Temecula Wines Wonderful Nurseries J. Lohr Silverado Nuveen Natural Capital

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire