Use of an experimental design model to determine the impact of different fermentation parameters on the development of flavour compounds in wine

Authors

  • C. Fretz
  • V. Rouvinez
  • S. Känel
  • J. L. Luisier
  • R. Amadó

DOI:

https://doi.org/10.5073/vitis.2006.45.37-43

Keywords:

micro-fermentation, vinification parameters, flavour development, experimental design

Abstract

An experimental design developed by YOUDEN and STEINER (1975) was successfully applied to micro-fermentation experiments with two different grape musts. This tool allowed the verification of the impact of several fermentation parameters on the fermentation course and on flavour development with a restricted number of experiments. The positive effects of a higher fermentation temperature on the development of 3-mercaptohexanol, an important contributor to the characteristic aroma of the Petite Arvine wine, could be demonstrated.

 

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Published

2015-04-14

Issue

Vol. 45 No. 1 (2006): Vitis

Section

Article

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