Influence of alcoholic fermentation temperature on sensory quality and composition of the aroma of Chasselas wines.

Influence de la température de fermentation alcoolique sur la qualité gustative et la composition de l'arôme des vins de Chasselas.

Author(s) : CUENAT P., BREGY C., ZUFFEREY E.

Type of article: Article

Summary

A clear difference of quality was recorded between wines which were fermented under controlled temperature and wines obtained without regulation. Wines elaborated at low temperatures are of better sensory quality. The authors recommend to regulate the temperature at 20 deg C or slightly below.

Details

Original title: Influence de la température de fermentation alcoolique sur la qualité gustative et la composition de l'arôme des vins de Chasselas.
Record ID : 1998-2378
Languages: French
Source: Rev. suisse Vitic. Arboric. Hortic. - vol. 29 - n. 4
Publication date: 1997/07
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Beverages
Keywords: Wine; Temperature; Aroma; Organoleptic property; Oenology; Fermentation