“Is this high sugared must capable of preserving its aromatic flavor?
Wow, good question,,
- at this point my feeling is that loss of aromatics is mainly that volatile sulfur compounds are detectable at 1ppt and even 0.2ppt and mask the normal fruity aromatics which are detectable at ppm levels. Gut feel in the vinters is that having excellent yeast nutrition is the biggest correlation to retaining aroma. Bitter as from mercaptans seems to help mask fruity aromatics but this may be the ppt threshold of VSC.
- high sugar requires higher YAN which is directly related to yeast stress and reductive flavor>>> therefore high sugar increases the risk of reductive sulfur off notes.
- High solids is related to higher flavor intensity, ,,, my style is high lb of fruit per gallon
- It is interesting that sweet/ backsweetening seems to help develop ripe aromas and lower raw/ acidic aromas
- complex flavors are more desirable, it is useful to have below threshold levels of oxidation or VA . Flavors come in waves as sweet > acids > tannins like 10 seconds > 30 seconds > 90 seconds. Balancing the types of flavors to give longevity helps.
- Label/ expectation, I have put cyser with cinnamon in one contest with “nice cinnamon note” and in state fair without cinnamon on the label being told “spicy cinnamon off flavor”
- low temp helps keep aromatics, related to that more fermentation should push more aromatics off
- I have vendors so commercial folks cheat adding WONF (with other natural flavors) low levels as 1ml/ 20 liters help
- percentage alcohol will influence the threshold detection of flavor compounds, most of what I have read talks about chemicals like ethyl acetate which can be a positive below 20ppm