ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
CHARACTERIZATION OF AROMA FRACTIONS IN BIOLOGICAL AGEING OF "FINO" WHITE WINE PRODUCED IN THE MONTILLA-MORILES APPELLATION D'ORIGINE |
| Authors: | L. Zea Calero, J. Moreno Vigara, M. Medina Carnicer |
| Abstract:
The aroma fraction of three types of wine corresponding to as many stages in the making of "fino" type wine by the industrial vintage method was studied. The higher alcohol content in the wine was found to increase with ageing, whereas those of C6 alcohols remained virtually constant. The contents of higher acetates (diethyl succinate and, especially, ethyl lactate) also increased with ageing, as did the 4-butyrolactone and farnesol concentrations. The concentrations of medium-chain fatty acids and their ethyl esters were highest in the youngest wine (less than one year old), which also had the lowest ethyl acetate concentration -this, however, was found to decrease with ageing. | |
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