Winemaking From Koshu Variety by the<i>sur lie</i>Method: Behavior of Free Amino Acids and Proteolytic Activities in the Wine

Sato, Michikatsu; Suzuki, Yoshio; Hanamure, Ken'ichi; Katoh, Izumi; Yagi, Yoshiaki; Otsuka, Ken-ichi

doi:10.5344/ajev.1997.48.1.1

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Evolution of esters in aged Chardonnay wines obtained with different vinification methods

Ancín‐Azpilicueta¹,

González-Marco²,

Jiménez-Moreno³

2009

J Sci Food Agric

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BACKGROUND: During wine ageing on lees yeast lysis takes place and some enzymes from the yeast cells, such as esterases, may be released. These enzymes might determine ester synthesis and could be also involved in their breakdown. In this study, the evolution of esters in Chardonnay wine fermented in stainless steel tanks and aged in bottles (conventional vinification) was compared with the evolution of esters in the same wine fermented and aged in barrel on lees. In this way, it was hoped to determine the influence of distinct methods of vinification on the evolution of esters in Chardonnay wine.

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