Fermentation aroma of dry white wines
1983
Harvalia, A. | Bena-Tzourou, I. (Ministry of Agriculture, Athens (Greece). Wine Inst.)
This paper refers to the composition of the fermentation aroma of dry white wines produced under the same conditions at the experimental winery of the Wine Institute of Athens from native and foreign vine varieties cultivated in common at the same experimental vineyards. The present work aims at the evaluation of the studied vine varieties in order to conclude on the possibility of elaboration of various types of quality wines. The influence of some factors on the fermentation aroma of young wines was also studied and more exactly, the maturity degree of grapes and the fermentation temperature. The importance of the variety on the composition of the wine aroma was confirmed. It was found out that each variety has an optimal degree of "aromatic maturity" depending on the type of wine to be elaborated
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