Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white wines

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dc.contributor.authorAleixandre-Tudo, Jose Luisen_ZA
dc.contributor.authorWeightman, C.en_ZA
dc.contributor.authorPanzeri, V.en_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2017-03-29T09:00:43Z
dc.date.available2017-03-29T09:00:43Z
dc.date.issued2015
dc.descriptionCITATION: Aleixandre-Tudo, J. L., et al. 2015. Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines. South African Journal for Enology and Viticulture, 36(3):366-377, doi:10.21548/36-3-969.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractThe volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented without any skin contact was used as control. Fermentation on the skins and skin contact before fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with the length of the skin contact period. Possible reasons to explain the results observed in this study are discussed.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/969
dc.description.versionPublisher's version
dc.format.extent12 pages
dc.identifier.citationAleixandre-Tudo, J. L., et al. 2015. Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines. South African Journal for Enology and Viticulture, 36(3):366-377, doi:10.21548/36-3-969
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/36-3-969
dc.identifier.urihttp://hdl.handle.net/10019.1/100782
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectSkin contacten_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectWine -- Odoren_ZA
dc.subjectChenin blanc (Wine)en_ZA
dc.subjectFermentationen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.titleEffect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white winesen_ZA
dc.typeArticleen_ZA
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