Title

Effect of sweetening treatments on white wine aroma and composition

Abstract

Three sweetening treatments - juice addition, muté addition (one vintage), and stopped fermentation - were examined for their impact on the aroma and chemical composition of two vintages of Vignoles wine. The juice and muté wines tended to have greater color. The stopped-fermentation wines had higher levels of glycerol. The stopped-fermentation wine from the first vintage had a fresher aroma than the juice wine. The stopped-fermentation wine from the second vintage had greater aroma intensity than the juice wine. No detectable aroma difference was found among the muté and either the juice or stopped-fermentation wines.

Department(s)

Environmental Plant Science and Natural Resources

Document Type

Article

Keywords

Aroma, Juice, Muté, Sensory, Stopped fermentation, Sugar, Sweet, White wine

Publication Date

7-28-2004

Journal Title

American Journal of Enology and Viticulture

Citation-only

Share

COinS