2004 Volume 99 Issue 4 Pages 281-288
White wines fermented together with skins and seeds produced a less bitter unpleasant aftertaste and at the same time contained less ethyl caprylate and ethyl caproate in comparison with white wines fermented by usual methods. Subsequent sensory tests using ethanol solutions the former, which is known as one of main esters in wine, produced a similar bitterness with both ethanol of 8%(v/v) or more and ethyl caprylate of 0.75mg/L or more in statistically significant results. Moreover, in general the contents of ethyl caprylate in usual white wines were more remarkable in nearly 1mg/L or more for either new or old wines. We therefore conclude that decreasing ethyl caprylate in white wines serves to lessen the bitterness of an unpleasant aftertaste.
