Agricultural and Biological Sciences
4 years ago

Pressure Boost During Fermentation Enhances Wine Aroma for Fruitier Flavors!

Foods
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma
Lorenzo Guerrini, Piernicola Masella, Giulia Angeloni, Andrea Sacconi, Luca Calamai, Alessandro Parenti

Paper Summary

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Pressure Boost During Fermentation Enhances Wine Aroma for Fruitier Flavors!

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A small increase in pressure during wine fermentation can change its aroma. By adding a bit of pressure, the wine ends up with more fruity smells. This happens because certain chemicals in the wine increase, like esters and some acids. These changes were noticeable in taste tests, showing that pressure can help control the smell of wine.