Effect of must aeration on white wine quality
1991
Supsak Klinson (Prince of Songkhla Univ. Pattani Campus, Pattani (Thailand). Faculty of Science and Technology. Dept. of Home Economic)
Investigation on the pomace contact and aeration prior to fermentation of white wine from Muscat of Alexandria and White Malaga showed no change in alcohol, total acidity, pH and residual sugar. The nitrogen and volatile acid slightly increased in both white wines with pomace contact. The phenolic compound in Muscat of Alexandria wine increased with pomace contact but decreased in White Malaga wine. The effect of aeration prior to fermentation of the two white wines showed that phenolic content was reduced because the phenolic compound was oxidized and polymerized. The color of Muscat of Alexandria and White Malaga wines which were aerated before fermentation showed more resistance to browning
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