Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines
Benôıt Girard, Thomas Kopp, Andrew G. Reynolds, Margaret A. Cliff
American Journal of Enology and Viticulture
Abstract
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
pre-fermentation treatment affects fruity aroma
“VM3 wines, however, contained twice the concentration of anthocyanins of VM1 and VM2 wines, and possessed the most intense fruity aroma and flavor”
pre-fermentation treatment affects fruity flavor
“VM3 wines, however, contained twice the concentration of anthocyanins of VM1 and VM2 wines, and possessed the most intense fruity aroma and flavor”
isoamyl acetate contributes to ester concentration
“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”