TY - JOUR T1 - Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 301 LP - 305 DO - 10.5344/ajev.1979.30.4.301 VL - 30 IS - 4 AU - E. Killian AU - C. S. Ough Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/4/301.abstract N2 - 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). ER -