1. Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
- Author
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Parish KJ, Herbst-Johnstone M, Bouda F, Klaere S, and Fedrizzi B
- Subjects
- Acyclic Monoterpenes, Hexanols analysis, Monoterpenes analysis, Fermentation, Flavoring Agents chemistry, Food Handling methods, Smell, Vitis chemistry, Wine analysis
- Abstract
In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been explored. Free run and press fraction Sauvignon blanc juices from two vineyards were fined using gelatin, activated carbon, polyvinylpolypyrrolidone (PVPP) and a combination agent which included bentonite, PVPP and isinglass. Over thirty aroma compounds were quantified in the experimental wines. Results showed that activated carbon fining led to a significant (p<0.05) concentration decrease of hexan-1-ol and linalool in the experimental wines when compared to a control, consistent across all vineyard and fraction combinations. Other aroma compounds were also influenced by fining agent, even if vineyards and press fractions played a crucial role. This study confirmed that fining agents used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring addressing style and origin of grape., (Copyright © 2016 Elsevier Ltd. All rights reserved.)
- Published
- 2016
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