Effect of sweetening treatments on white wine aroma and composition
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.
Environmental Plant Science and Natural Resources
Aroma, Juice, Muté, Sensory, Stopped fermentation, Sugar, Sweet, White wine
Wilker, Karl L., Murli R. Dharmadhikari, and Jessica C. Goin. "Effect of sweetening treatments on white wine aroma and composition." American journal of enology and viticulture 55, no. 2 (2004): 168-173.
American Journal of Enology and Viticulture