How the skin maceration in the presence of commercial pectolytic enzymes can influence both the sugar fermentation and the olfactory characters of wines
1994
Bosso, A. | Ponzetto, L. (Istituto Sperimentale per l'Enologia, Asti (Italy))
Short time skin maceration in the presence of commercial pectolytic preparations has been studied in wines Chardonnay and Cortese. Three different treatments together with the test, fermented at 18 deg C and 23 deg C have been compared. The concentration of assimilable nitrogen and the clearness of the musts seem to be responsable for the variability of both the sugar fermentation course and the fermentative volatiles' content, in Chardonnay wines. Nevertheless, many other factors, such as some oenological practises and the yeast strain used, are capable of influencing the volatiles' production during sugar fermentation. As a consequence, behaviours observed in the course of the present work might not be repeatable. The Chardonnay wines featuring different contents in volatiles have been discriminated by means of the duo-trio test. The wines were also examined using the free-choice profiling. The chi-square test and the factorial correspondence analysis applied to the frequency dates of the main sensorial terms allowed to characterize the Chardonnay wines obtained by different pectolytical treatments
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