TY - JOUR T1 - Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 198 LP - 206 DO - 10.5344/ajev.1997.48.2.198 VL - 48 IS - 2 AU - Benoit Girard AU - Thomas G. Kopp AU - Andrew G. Reynolds AU - Margaret Cliff Y1 - 1997/01/01 UR - http://www.ajevonline.org/content/48/2/198.abstract N2 - 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. ER -