Effect of juice turbidity on fermentative volatile compounds in white wines
DOI:
https://doi.org/10.5073/vitis.2011.50.131-135Keywords:
juice, turbidity, wine, aroma compounds, nephelometric unitsAbstract
'Chardonnay' (n = 4), 'Pinot gris' (n = 3) and 'Müller-Thurgau' juices (n = 3), each at 6 turbidity levels (15, 45, 86, 141, 215 and 350 NTU) obtained by adding increasing amounts of their own fine juice lees, were fermented using 'Montrachet Red Star' yeast. The main volatile compounds in free form which may have a sensory role were measured using GC-FID, with a DB-WAX column, after fixing onto Isolute ENV+ resin. Changes for around 40 volatile compounds and fermentation parameters are shown. Juice turbidity levels just below 100 NTU are the best compromise for obtaining adequate fruity notes and minimising languishing fermentation and off-flavours in white wine, if correct microbiology management at the winery is guaranteed, whereas slightly higher NTU levels could contribute to a slightly more complex aroma. However, variability due to juice turbidity in the range investigated is lower than variability due to yeast strain observed in a previous experiment. Thus the choice of yeast strain to direct white wine aroma must be overriding as compared to NTU levels.
Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.