Abstract
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.
Highlights
Aroma improvement and modulation are important concerns in the winemaking process for which oenology offers a wide range of applicable methodologies and technologies
Sparkling wine production employs a similar second fermentation process that can occur either in the bottle, or in a pressurized stainless-steel tank. This step is required to form their characteristic carbon dioxide bubbles. Another alcoholic beverage that is produced with the fermentation at high pressure is beer [16]; a profound change occurs in the volatile profile, with ethyl esters, acids, higher alcohols, and their
The present study showed that a slight increase in pressure during fermentation can
Summary
Aroma improvement and modulation are important concerns in the winemaking process for which oenology offers a wide range of applicable methodologies and technologies. Traditional winemaking techniques that significantly impact wine aroma use different carbon dioxide pressures; examples include carbonic maceration [5,11,12] and second fermentation of sparkling wines [13,14,15]. Sparkling wine production employs a similar second fermentation process that can occur either in the bottle, or in a pressurized stainless-steel tank This step is required to form their characteristic carbon dioxide bubbles. The Ganimede system uses a slight overpressure to achieve the pump-over effect of grape must on skins For this reason, it could be grouped with the other systems conducting the fermentation at pressure higher than the atmospheric. We verified the sensory difference with a discriminant test, using 48 judges, and with quantitation of selected volatile compounds, using head space, solid phase micro extraction, gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS)
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