Variations in Some Volatile Acetate Esters Formed during Grape Juice Fermentation. Effects of Fermentation Temperature, SO2, Yeast Strain, and Grape Variety
- 1 January 1973
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 24 (3) , 130-135
- https://doi.org/10.5344/ajev.1973.24.3.130
Abstract
Some of the factors affecting volatile acetate ester formation in wine fermentation were studied. The temperatures of fermentation that gave maximum formation were found to be 60-70°F for ethyl acetate, n-propyl acetate, and isoamyl acetate, and 50-60°F for isobutyl acetate. Ester formation also was influenced greatly by temperature, and yeast strain contributed to differences in the amounts formed. Sulfur dioxide content had an effect and interacted with temperature in certain cases to cause variation in ester content. The substrate also affected the amount of volatile acetate esters formed.Keywords
This publication has 0 references indexed in Scilit: