Influence of spontaneous must fermetation on 2-phenylethanol formation in wine
2001
Minarik, E. (Vyskumny Ustav Vinarsky a Vinohradnicky, Bratislava (Slovak Republic))
Increased 2-phenylethanol and glycerol formation in spontaneous grape must fermentation compared with fermentation with active dry yeast starters in wine can be observed. In extreme cases up to 280 mg per liter 2-phenylethanol may be formed, whereas wines fermented by pure yeast starters display 20-40 mg/L. As 2-phenylethanol participated in wine bouquet and aroma formation, it is supposed by some winemakers that spontaneously fermented wines show larger scope to complete their character. Further research is however necessary to bring about more details in this aspect
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