The Turbidity Of Wine Has An Influence On The Aroma Of The Ferment

Red Wine Aroma

The turbidity of red wine during its ageing in oak casks has an influence on the accumulation of volatile compounds and, thereby, on the wine's aroma, but not on the accumulation of biogenic amines. This is the conclusion of Nerea Jimenez Moreno in her PhD thesis defended at the Public University of Navarre. The PhD is entitled, "Ageing of red wine with different turbidity in barrels of oak. - the volatile composition and content of amines."

After studying the ageing process of the same wine, filtered and unfiltered, over an eighteen-month period, Nerea Jimenez concluded that, in the unfiltered wine, the "lees" - the remains of yeasts, bacteria and other particles in suspension and that precipitate during the wine's time in the cask