PT - JOURNAL ARTICLE AU - E. Killian AU - C. S. Ough TI - Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature AID - 10.5344/ajev.1979.30.4.301 DP - 1979 Jan 01 TA - American Journal of Enology and Viticulture PG - 301--305 VI - 30 IP - 4 4099 - http://www.ajevonline.org/content/30/4/301.short 4100 - http://www.ajevonline.org/content/30/4/301.full SO - Am J Enol Vitic.1979 Jan 01; 30 AB - A method is presented for rapid quantitative measurement of the fermentation esters produced in wine. The effect of fermentation temperature on the formation of these esters is demonstrated. The fruity esters (isoamyl acetate, isobutyl acetate, ethyl butyrate, hexyl acetate) are produced and retained at the lower fermentation temperatures (10°C). The higher-boiling, more aromatic, or "heady" esters (ethyl octanoate, 2-phenethyl acetate, ethyl decanoate) are produced and retained in the wine in greater amounts at the higher fermentation temperatures (15-20°C).