Optimization of Making Barrel-Fermented Dry Muscatel Wines

The optimization of making barrel-fermented muscatel wines requires determining what type of must clarification is most suitable for the quality of the wine, as well as what type of barrel will yield the most acceptable wines. This is achieved by adding pectolytic enzymes to clarify part of the musc...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-03, Vol.51 (7), p.1889-1893
Main Authors: Aleixandre, J. L, Padilla, A. I, Navarro, L. L, Suria, A, García, M. J, Álvarez, I
Format: Article
Language:English
Subjects:
alcohols
Alcohols - analysis
Biological and medical sciences
enzymes
esters
Esters - analysis
Fermentation
Fermented food industries
filtration
Food industries
Fundamental and applied biological sciences. Psychology
Humans
mixing
oak barrels
Odorants - analysis
Quercus
Sensation
sensory evaluation
Terpenes - analysis
terpenoids
volatile compounds
Volatilization
Wine - analysis
wine quality
wines
Wines and vinegars
Wood
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Summary:The optimization of making barrel-fermented muscatel wines requires determining what type of must clarification is most suitable for the quality of the wine, as well as what type of barrel will yield the most acceptable wines. This is achieved by adding pectolytic enzymes to clarify part of the muscatel must statically; the rest is clarified by vacuum filtration. The musts obtained are fermented in French and American oak barrels and, once fermentation has ceased, they are kept with their lees for 2 months, with periodic stirring. Eleven conventional parameters and 31 volatile compounds were quantified, and a sensory analysis of the wines was produced, which led us to conclude that static clarification with pectolytic enzymes from the muscatel musts produces the best-structured wines and the larger content of higher alcohols, esters, and terpenic compounds. The wines fermented in American oak barrels received the highest overall marks, which may be due to the greater aromatic complexity given off by the compounds in the wood. Keywords: Barrel fermentation; clarification; volatile compounds; white wine; muscatel
ISSN:0021-8561
1520-5118
DOI:10.1021/jf020605+