Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature

Abstract

A method is presented for rapid quantitative measurement of the fermentation esters produced in wine. The effect of fermentation temperature on the formation of these esters is demonstrated. The fruity esters (isoamyl acetate, isobutyl acetate, ethyl butyrate, hexyl acetate) are produced and retained at the lower fermentation temperatures (10°C). The higher-boiling, more aromatic, or "heady" esters (ethyl octanoate, 2-phenethyl acetate, ethyl decanoate) are produced and retained in the wine in greater amounts at the higher fermentation temperatures (15-20°C).