By Jokie Bakker, Ronald J. Clarke
Wine Flavour Chemistry brings jointly an unlimited wealth of data describing parts of wine, their underlying chemistry and their attainable function within the style, odor and total belief.
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Extra info for Wine Flavour Chemistry
Example text
Botrytis cinerea mould generally causes desirable changes in grapes grown in river valleys, where autumn mists develop at night and linger during the morning. The mists should clear and give way to sunny afternoons. During the dry conditions the grapes will shrivel and the juice will become more concentrated, reaching 30–40% sugar w/v. These mould-infected grapes can be vinified and produce wines with desirable flavours. Late-ripening grape varieties with relatively thick skins are less susceptible to bunch rot but are suited to developing Noble Rot.
The effectiveness of extraction of these methods varies, possibly depending on the grape variety used. Interestingly, the reviewers found that studies on carbonic maceration gave conflicting results and suggested the success of this technique may well depend on the varieties used. Longer maceration times tended to increase the phenolic content in the wine, since the anthocyanin extraction tends to peak after 4–5 days. Thus both the type and the extent of the maceration can be varied, according to the desired style of wine.
Aged Chardonnays, as in Meursault). The malo-lactic fermentation can also be induced at some stage of the processing. However, changes in aroma accompany this conversion, which may not be desired in fresh white wines. The sharper acidity of white wines is usually valued as adding to the freshness of the taste, another reason to avoid malo-lactic fermentation. indd 27 8/26/2011 12:42:13 AM 28 Wine Flavour Chemistry Post-fermentation Racking Often, young wines are stored briefly in large wooden barrels or vats or in stainless steel vats.