Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines
Volatile compounds were analyzed in Airen and Macabeo wines at the end of the alcoholic fermentation and after a short time contact with wine lees. The concentration of 34 analyzed compounds, with the exception of hexyl acetate, linalool, ss-ionone and farnesol, increased significantly after contact...
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Published in | Biotechnology letters Vol. 28; no. 13; pp. 1007 - 1011 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Dordrecht
Springer
01.07.2006
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | Volatile compounds were analyzed in Airen and Macabeo wines at the end of the alcoholic fermentation and after a short time contact with wine lees. The concentration of 34 analyzed compounds, with the exception of hexyl acetate, linalool, ss-ionone and farnesol, increased significantly after contact with lees in Airen wines. Esters and terpenic compounds decreased significantly in Macabeo wines after contact with lees. The contact with lees could be considered as favourable in Airen wines to improve the aroma quality. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 ObjectType-Article-1 ObjectType-Feature-2 |
ISSN: | 0141-5492 1573-6776 |
DOI: | 10.1007/s10529-006-9038-2 |