| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190631 | Food Chemistry | 2007 | 10 Pages |
Abstract
Free and glycosidically-bound aroma compounds were analysed in Albillo grape must, skin and wines, and the effects of different skin-contact treatments on aroma composition and wine sensory characteristics were evaluated. Musts and wines contained large amounts of C6 and benzene compounds. Must skin contact, at 18 °C for 15 and 23 h, prompted a considerable increase in free and bound varietal compounds. Therefore, this technique, and the use of glycosidases are two methods recommended as a means for enhancing wine aroma. Skin-contact treatment intensified the fresh and fruity properties that were scored positively by wine tasters.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
E. Sánchez Palomo, M.A. González-Viñas, M.C. Díaz-Maroto, A. Soriano-Pérez, M.S. Pérez-Coello,