A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

• The effects of five pre-fermentative maceration processes (enzymes, refrigerated maceration during 3 and 6 days and cryo-maceration during 3 and 6 days) on volatile composition of Mencía red wines were studied. This study was carried out during three consecutive vintages, and semi-industrial scale effect was also assayed during third one.Cluster analysis revealed that the different pre-fermentative maceration techniques tested led to wines with different volatile composition. Forward stepwise discriminate analysis selected 22 volatiles, mainly corresponding to fermentative compounds showing that the effects of pre-fermentative maceration techniques are mainly related to effects on fermentative aroma precursors. Generally, macerated Mencía wines were richer on alcohols and ethyl vanillate, but poorer on some of the ethyl esters under study. However, the effects of the techniques are quantitatively and qualitatively different, allowing the possibility of obtaining wines specifically adapted to the consumers' taste or wines personalised according to the enologists' preferences. 

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

Nyckelord

Cold maceration

Dry ice

Refrigeration

Extractive enzymes

Red wines

Måltidskunskap

Culinary Arts and Meal Science

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)