The efiect of pH on esters and quality of Colombar wine during maturation
DOI:
https://doi.org/10.5073/vitis.1978.17.396-403Abstract
The effect of several pH values upon esters and quality of a Colombar wine was studied at various times and temperatures. The decreases of the acetate ester concentrations were considerably more marked than that of the ethyl esters, especially at the low pH. Increases in diethyl succinate occurred, especially at the low pH. Wine quality did not follow a trend similar to that of the esters. The appearance of a maturation bouquet simultaneously with the disappearance of varietal character appeared to be possible cause for this finding.
Der Einfluß des pH-Wertes auf die Ester und die Qualität von Colombar-Wein während der Flaschenreifung
Der Einfluß verschiedener pH-Werte auf die Esterkonzentration und auf das Ergebnis der sensorischen Qualitätsbeurteilung wurde in Beziehung zur Lagerdauer und -temperatur untersucht. Bei den Acetatestern war, vor allem im niedrigsten pH-Bereich, eine auffälligere Konzentrationsabnahme als bei den Äthylestern zu verzeichnen. Das Diäthylsuccinat nahm zu, insbesondere beim niedrigsten pH-Wert. Die Weinqualität veränderte sich nicht gleichsinnig mit den Konzentrationsverschiebungen bei den Estern. Eine Ursache für diesen Befund könnte im Auftreten eines Reifearomas und dem gleichzeitigen Verschwinden des Sortencharakters zu suchen sein.
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