Negative influence of temperature over flavor compounds from wine

Abstract

The aromatic profile of wine is offered by the variety of volatile chemical compounds, especially esters, alcohols, carboxylic acids and nitrogen compounds.These substancescan determine different aromas depending on concentration. One of the very important factors in forming aromasis the fermentation temperature whose which has anoptimal value between 15-17 °C. This study evaluated winessamples which were fermented without temperature control, reaching an average temperature inbetween 21-24°C. Following this experiment it was observed how the compounds that give floral and fruity aromas can give unwanted sensations in high concentrations. At the same time, several esters of the fatty acids were observe which give a heavy smell and cause the sensation of fats. The aromatic profile of the sample which was fermented at higher temperature is more affected, even becoming repulsive once the temperature is rising.