Studies with Controlled Fermentation X. Effect of Fermentation Temperature on Some Volatile Compounds in Wine

Abstract

Some of the more common and easily measured volatile compounds of wine were determined for three different fermentation temperatures. Maximum, minimum, and average are given for over 30 fermentations at each temperature [(50, 70, 91°F) or (10, 21, 33°C)] for two years. Volatile acidity and acetic acid were compared and found to be equivalent for all practical purposes. Total volatile esters increase at the middle temperatures, as do acetaldehyde, isoamyl, and active amyl alcohols. Acetic acid decreases in the middle fermentation temperature range. Isobutanol does not vary greatly with fermentation temperature. Ethanol decreases with increasing fermentation temperature. Both levo and meso 2,3-butanediol increase with increasing temperature of fermentation. Acetoin also increases greatly at the higher fermentation temperatures.