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Article

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, Piazzale delle Cascine 16, 50144 Firenze, Italy
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Foods 2020, 9(10), 1496; https://doi.org/10.3390/foods9101496
Received: 22 September 2020 / Revised: 12 October 2020 / Accepted: 15 October 2020 / Published: 19 October 2020
(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)
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. View Full-Text
Keywords: aroma modulation; esters; fermentation tanks; Sangiovese wines; sensory analysis aroma modulation; esters; fermentation tanks; Sangiovese wines; sensory analysis
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MDPI and ACS Style

Guerrini, L.; Masella, P.; Angeloni, G.; Sacconi, A.; Calamai, L.; Parenti, A. Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods 2020, 9, 1496. https://doi.org/10.3390/foods9101496

AMA Style

Guerrini L, Masella P, Angeloni G, Sacconi A, Calamai L, Parenti A. Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods. 2020; 9(10):1496. https://doi.org/10.3390/foods9101496

Chicago/Turabian Style

Guerrini, Lorenzo, Piernicola Masella, Giulia Angeloni, Andrea Sacconi, Luca Calamai, and Alessandro Parenti. 2020. "Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma" Foods 9, no. 10: 1496. https://doi.org/10.3390/foods9101496

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