Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines

  1. Ancín, C. 1
  2. Ayestarán, B. 1
  3. Corroza, M. 1
  4. Garrido, J. 1
  5. González, Alberto . 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 1996

Volumen: 55

Número: 3

Páginas: 241-249

Tipo: Artículo

DOI: 10.1016/0308-8146(95)00125-5 SCOPUS: 2-s2.0-0029868908 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

Nitrogenous compounds and the amount of solids have an effect on both the metabolic pathway and on the concentration of higher alcohols (HA) in wines. In this study, the influence of two prefermentation clarification treatments (static sedimentation and vacuum filtration) on the concentration of nitrogen which can be assimilated and glucose consumption have been studied with respect to HA concentration of wines. The results show that total HA decreased with increasing must clarification level, and the clarification is more of a determining factor than amino nitrogen. No relation has been found in these complex mediums between Leu concentration and the formation of isoamyl alcohol nor between Val and isobutyl alcohol. The concentration of n-propyl alcohol was unrelated to concentration and consumption of Thr and Gaba. There seems to be a relationship between slower glucose consumption in filtered musts and lower HA concentration in wines.