Effect of Pomace Contact on the Flavor of Chardonnay Wine

Publisher Website
Google Scholar
Abstract
Triplicate lots of Chardonnay wines with 0, 5.3, 10.7 and 16 hours, respectively, of pomace contact were prepared and analyzed by standard procedures. Within the 16 hours of contact time, no consistent increases were observed in pH or color, although the phenolics, expressed as total, flavonoid or nonflavonoid, increased linearly (p < 0.001). Using standard sensory procedures, the intensities of "total" and "fruity" aromas and of bitterness and astringency were rated by trained judges. The "total" aroma increased significantly (p < 0.001) with skin contact time, the 16-hour sample being rated the highest. The "fruity" aroma increased as well, but was lowest in the 5.3-hour treatment. No significant differences in bitterness or astringency were found among the four contact times.

This publication has 0 references indexed in Scilit: