Rose table wines, fermentation

Rose table wines also may be produced by using a white table wine colored with a dark red table wine. Many enologists prefer this method, as the white table wine base may be fruitier and fresher with more fermentation bouquet. 

The other similarity of rose table wine to white table wine is its cooler fermentation to develop more fermentation bouquet and flavor. 

Upon completion of fermentation, the wine is transferred to storage tanks for settling and, after the first racking, is clarified by fining or centrifuging. In handling the white and rose table wines, they are maintained at cooler cellar temperatures to preserve the fermentation bouquet. 

Red and rose table wines of high quality are traditionally produced in the north coastal region of California. The importance of grape variety, region, malo-lactic fermentation, blending, and method of aging are noted. 

To estimate the sensory contribution of the 42 odorants to the overall flavor of the wine samples, their OAV s were calculated (Table II). To take into account the influence of ethanol, the odor threshold values of wine odorants were determined in a mixture of water/ethanol (9+1, w/w) and were used to calculate the OAV s for each compound. According to the results in Table A, 4-mercapto-4-methylpentan-2-one, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, (E)-fi-damascenone, linalool, cis rose oxide and wine lactone showed the highest OAV s in the Scheurebe wine. With exception of 4-mercapto-4-methylpentan-2-one the above mentioned odorants also showed the highest OAV s in Gewurztraminer wine. Differences in the OAV s of ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate and ethyl isobutyrate between the two varieties are probably caused by differences in the maturity of the fruit at harvest and/or by the fermentation process. 

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