Page 86 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 86
he Culture of Wine in Slovenia
In addition, there are secondary aromas, which appear during alcoholic Must sampling at
fermentation, such as higher alcohols and higher fatty acids. Higher Stanko Čurin’s in Kog,
alcohols bind with acids to form aromatic esters, which complement 2003. Photo: Boris
the wine’s aroma. Most of them have a pleasant scent. Only some have Farič, the photo library
a spoiling effect, such as ethyl acetate, i.e. acetic acid and ethanol ester. of the Ptuj Regional
It is the winemaker’s duty to prevent this from happening. Every strain Museum.
of yeast, even different strains of the same species, has its own charac-
teristics and thus has a different effect on the appearance of substances
combined into aromas. The climate and soil also affect the composition
of must and wine, which thus contain different quantities of substances
bound into aromatic esters. This produces a diversity of aromas even
in the same variety. We have to take into account that every variety of
grapes has a characteristic aroma. This is why it is not surprising that
every vessel containing young wine has its own characteristics. The
winemaker’s guiding of the course of fermentation, enabling the diversity
of the appearance of side products, gives it a personal mark. Let me list
a few fermentation aromas:
• isoamyl acetate – the aroma of bananas;
• ethyl acetate – the aroma of fruit;
• 2 -phenylethanol and its acetate ester – the aroma of roses;
• phenylacetaldehyde – the aroma of honey;
• e thyl butyrate – the aroma of pineapple;
• ethyl isobutyrate – the aroma of apple;
• e thyl caproate – the aroma of dry fruit;
• ethyl lactate – the aroma of milk.
The winemaker guides the
maturation of the wine;
during this maturation and
ageing other aromatic sub-
stances are formed, which
we call tertiary aromas.
Wine is a living substance
Samples for oenological
analysis, Ormož, 2003. Photo:
Boris Farič, the photo library of
the Ptuj Regional Museum.
82
In addition, there are secondary aromas, which appear during alcoholic Must sampling at
fermentation, such as higher alcohols and higher fatty acids. Higher Stanko Čurin’s in Kog,
alcohols bind with acids to form aromatic esters, which complement 2003. Photo: Boris
the wine’s aroma. Most of them have a pleasant scent. Only some have Farič, the photo library
a spoiling effect, such as ethyl acetate, i.e. acetic acid and ethanol ester. of the Ptuj Regional
It is the winemaker’s duty to prevent this from happening. Every strain Museum.
of yeast, even different strains of the same species, has its own charac-
teristics and thus has a different effect on the appearance of substances
combined into aromas. The climate and soil also affect the composition
of must and wine, which thus contain different quantities of substances
bound into aromatic esters. This produces a diversity of aromas even
in the same variety. We have to take into account that every variety of
grapes has a characteristic aroma. This is why it is not surprising that
every vessel containing young wine has its own characteristics. The
winemaker’s guiding of the course of fermentation, enabling the diversity
of the appearance of side products, gives it a personal mark. Let me list
a few fermentation aromas:
• isoamyl acetate – the aroma of bananas;
• ethyl acetate – the aroma of fruit;
• 2 -phenylethanol and its acetate ester – the aroma of roses;
• phenylacetaldehyde – the aroma of honey;
• e thyl butyrate – the aroma of pineapple;
• ethyl isobutyrate – the aroma of apple;
• e thyl caproate – the aroma of dry fruit;
• ethyl lactate – the aroma of milk.
The winemaker guides the
maturation of the wine;
during this maturation and
ageing other aromatic sub-
stances are formed, which
we call tertiary aromas.
Wine is a living substance
Samples for oenological
analysis, Ormož, 2003. Photo:
Boris Farič, the photo library of
the Ptuj Regional Museum.
82
