Effect of Skin-contact Time and Temperature on Juice and Wine Composition and Wine Quality

Authors

  • J. Maraisa Viticultural and Oenological Research Institute, Stellenbosch
  • A. Rapp Bundesforschungsanstalt for Rebenziichtung, Geilweilerhof

DOI:

https://doi.org/10.21548/9-1-2306

Abstract

The effect of skin-contact time (4 hours and 15 hours) and temperature (0°C and 20°C for 20 hours) on terpene, phenol and acetamide concentrations in Gewiirztraminer juices and wines and on wine quality was investigated. An increase in skin-contact time and temperature generally resulted in increases in terpene, phenol and N-(3-methylbutyl)-acetamide concentrations. Wines produced from juice subjected to low temperature skin-contact were generally of a higher quality than wines produced from free-run juice or juice subjected to skin-contact at elevated temperatures.

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Published

2017-05-08

How to Cite

Maraisa, J., & Rapp, A. (2017). Effect of Skin-contact Time and Temperature on Juice and Wine Composition and Wine Quality. South African Journal of Enology and Viticulture, 9(1), 22–30. https://doi.org/10.21548/9-1-2306

Issue

Vol. 9 No. 1 (1988)

Section

Articles

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