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Vinification Effects on Changes in Volatile Compounds of Wine
Author(s) -
GÓMEZ E.,
LAENCINA J.,
MARTINEZ A.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06978.x
Subject(s) - wine , chemistry , maceration (sewage) , fermentation , malolactic fermentation , wine fault , food science , ethanol fermentation , yeast , fermentation in winemaking , yeast in winemaking , composition (language) , chromatography , biochemistry , saccharomyces cerevisiae , biology , bacteria , lactic acid , materials science , linguistics , philosophy , composite material , genetics
Alcohols, esters and fatty acids in wines from red, rose and carbonic maceration of Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds were analyzed by gas chromatography alone and with‐mass spectrometry. Increases in these compounds was most important during the first days of fermentation and concentrations varied between vinifications. The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine. The intracellular fermentation in carbonic maceration vinification resulted in formation of almost all esters and fatty acids before alcoholic fermentation started. The final wine was closer to rose than red wine in aromatic composition.