Wines fresh/fruity

Vats, or balseiros, are wooden containers of larger capacity, between 10,000 and 100,000 L (Fig. 5.8). They are used to age full-bodies and fruity wines such as ruby, LBV, and vintage ports. The wines age more slowly than those conserved in wooden casks, retaining their structure and fresh fruity aromas that are the main characteristics of these wines (Guichard etal., 2003). 

Banana, fresh, fruity, pear, sweet Acid, citrus, fruity, green, herbal, rubber, spice, sweet wine, tobacco 30 1500... 

Professional wine tasters use a number of interesting terms such as corky, buttery, chewy, fresh, fruity, honeyed, musty, round, complex, acid, thin, youthful, nutty, full, or zestful to describe the attributes of wines, which include aroma, bouquet, nose, astrin-gency, finish, texture, and body. It is this last attribute, body, that connects with the subject of this chapter concentration. Body is the perceived density of the wine in the mouth and depends in good part on the amount of alcohol in the wine. Density, related to concentration, plays a vital part in wine making, too. 

In certain cases, ascorbic acid improves the taste of bottled wines. Wines generally taste worse when they contain dissolved oxygen and have an elevated oxidation-reduction potential. Ascorbic acid permits a better conservation of wine freshness and fruitiness—especially in certain types of dry or sparkling white wines. It also decreases the critical phase that follows botthng, known as bottle sickness . The effect is not as considerable or spectacular for aU wines but wine quality is never lowered by its use. 

Juice clarification is an important technique in North Coast quality wine production. Removal of suspended solids from the juice prior to fermentation results in a wine described as fruity, clean tasting, fresh, delicate (19, 20). Level of solids in clarified juice ranges from 0.5 to 2.5 percent. Juice clarification also reduces the level of elemental sulfur, reducing potential for later H2S production. 

Giving fancy free rein, one even anticipates a reversal of emphasis in California from white wines back to the wines they grow and make best, which are red, and the emergence in the East of a range of white wines with a fresh lightness, a fruitiness and a delicacy rarely found in California s otherwise admirable white wines. 

Alcohols in peas are mostly formed from enzymatic oxidation of lipids. Physical damage, storage and processing of seeds could lead to the formation of alcohols (Eriksson, 1967 de Lumen et al., 1978 Oomah Liang, 2007). Volatile alcoholic compounds have distinct characteristics and they could therefore affect the taste and flavour of peas. For example, 1-propanol has an alcoholic odour and a fruity flavour 2-methyl-l-propanol has a wine odour, 3-methyl-l-butanol has a fruity, banana, sweet odour with a bittersweet taste 1-hexanol has an herbaceous, mild, sweet, green fruity odour and an aromatic flavour 1-heptanol has an aromatic and fatty odour and a spicy taste, whereas 1-octanol has a fresh, orange-rose odour and an oily, sweet taste (Burdock, 2002). 

Ethyl octanoate 5 model wine solution orthonasal fruity, fresh Ferreira et al., 2000 > Escudero et al.,2004... 

The taste improvement due to ascorbic acid depends on several factors. The first is the type of wine. Ascorbic acid is of little interest in the case of wines made from certain varieties or very evolved wines—for example, barrel-aged wines oxidized white wines, botrytized sweet wine, and fine red wines. On the contrary, it improves the stability of fresh and fruity wines (generally young wines), having conserved their varietal aromas. 

If grapes have low anthocyanin and tannin concentrations, only light red wines should be made. These wines, however, should be fresh and fruity. A limited concentration of grape phenolic compounds nevertheless merits an explanation. It can be a varietal characteristic, which must be taken into account. Vine cultivation conditions, favoring crop yields over quality, can also be responsible. 

In the past, malolactic fermentation was not customary—the freshness and fruitiness of these wines was considered indispensable. Today, this second fermentation is used to make these wines fuller. It is often difficult to carry out and requires a more moderate sulfiting of the grape crop. 

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