Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

► Cold treatments: Frozen grapes, dry ice and cold maceration were used as different treatments. ► Varieties: Cabernet Sauvignon, Monastrell and Syrah. ► Volatile compounds: Higher alcohols, acetates, esters and minor alcohols were studied. ► Moment of elaboration: At the end of alcoholic fermentation, at bottling and 6 months after bottling.