Thesis
The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines
Washington State University
Master of Science (MS), Washington State University
2008
Handle:
https://hdl.handle.net/2376/102023
Abstract
The impact of fining on the sensory and chemical properties of Washington State white wine was investigated. Unfined, commercially-prepared Chardonnay and Gewürztraminer wines were treated with bentonite (1000 mg/L), isinglass (60 mg/L), Sparkalloid (360 mg/L), activated charcoal (450 mg/L), whole milk (500 mg/L), or wheat gluten (400 mg/L). Ethyl dodecanoate was the only volatile compound to significantly differ between Chardonnay treatments, which was highest in the control (0.031 mg/L) and lowest in Chardonnay treated with bentonite (0.017 mg/L). Conversely, a number of volatile compounds varied significantly between Gewürztraminer treatments. Ethyl acetate was significantly highest in the activated charcoal treatment (25.4 mg/ L), while lowest in the Sparkalloid treatment (22.1 mg/L). In addition, Gewürztraminer treated with activated charcoal contained high concentrations of higher alcohols. Wheat gluten significantly decreased the concentrations of 1-hexanol, 3-methyl-1-butanol acetate, and 2-methyl-1-butanol. Benzeneethanol was significantly lower in the Sparkalloid, wheat gluten, and bentonite treatments. Conversely, benzeneethanol was highest in the isinglass (85.2 mg/L) and activated charcoal (74.7 mg/L) treatments. 2-phenylethyl acetate and linalool were lowest in Gewürztraminer fined with bentonite. No significant differences were found between treatments for either varietal when the wines were subjected to difference testing (duo-trio) by an untrained panel (p > 0.05). No differences were found between Gewürztraminer treatments evaluated by a trained panel, whereas differences in spicy aroma and floral/honey flavor were observed between Chardonnay treatments (p > 0.05). This study demonstrated the impact fining can have on the chemical and sensory properties of wine and confirmed the importance of selecting the appropriate type and concentration of fining agent in order to maintain wine quality.
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Details
- Title
- The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines
- Creators
- Melissa Sanborn
- Contributors
- Carolyn Felicity Ross (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525071601842
- Language
- English
- Resource Type
- Thesis