Capture and Utilization of Fermentation Emission
SUMMARY AND RESEARCH ACCOMPLISHMENTS: Preliminary results indicate that although there is indeed an increase in the aroma/bouquet of the wines whose volatiles have been added back, some of the panelists agreed in that “the increased aroma and bouquet do not necessarily translate into an increase in quality of the wines.” This was particularly true for white wines fermented at 80 deg F compared to those fermented at ’55 deg F.