An experimental design developed by YOUDEN and STEINER (1975) was successfully applied to micro-fermentation experiments with two different grape musts. This tool allowed the verification of the impact of several fermentation parameters on the fermentation course and on flavour development with a restricted number of experiments. The positive effects of a higher fermentation temperature on the development of 3-mercaptohexanol, an important contributor to the characteristic aroma of the Petite Arvine wine, could be demonstrated.
