Abstract
Three sweetening treatments—juice addition, muté addition (one vintage), and stopped fermentation— were examined for their impact on the aroma and chemical composition of two vintages of Vignoles wine. The juice and muté wines tended to have greater color. The stopped-fermentation wines had higher levels of glycerol. The stopped-fermentation wine from the first vintage had a fresher aroma than the juice wine. The stopped-fermentation wine from the second vintage had greater aroma intensity than the juice wine. No detectable aroma difference was found among the muté and either the juice or stopped-fermentation wines.
- Copyright 2004 by the American Society for Enology and Viticulture
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Vol 55 Issue 2
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