In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been explored. Free run and press fraction Sauvignon blanc juices from two vineyards were fined using gelatin, activated carbon, polyvinylpolypyrrolidone (PVPP) and a combination agent which included bentonite, PVPP and isinglass. Over thirty aroma compounds were quantified in the experimental wines. Results showed that activated carbon fining led to a significant (p<0.05) concentration decrease of hexan-1-ol and linalool in the experimental wines when compared to a control, consistent across all vineyard and fraction combinations. Other aroma compounds were also influenced by fining agent, even if vineyards and press fractions played a crucial role. This study confirmed that fining agents used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring addressing style and origin of grape.
Keywords: 2-Isobutyl-3-methoxypyrazine (PubChem CID: 32594); 3-Mercapto-1-hexanol (PubChem CID: 521348); 3-Mercaptohexyl acetate (PubChem CID: 17774879); Aroma compounds; Fining; Hexanol (PubChem CID: 8103); Linalool (PubChem CID: 6549); Press fractions; Sauvignon blanc.
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