Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review
Valmary M. van Breda,
Francois P. van Jaarsveld,
Jessy van Wyk
Abstract:Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels… Show more
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