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 inBiotechnology letters Vol. 28; no. 13; pp. 1007 - 1011
Main Authors BUENO, J. E, PEINADO, R. A, MEDINA, M, MORENO, J
Format Journal Article
LanguageEnglish
Published Dordrecht Springer 01.07.2006
Springer Nature B.V
Subjects
Biological and medical sciences
Biotechnology
Cell Culture Techniques - methods
Culture Media - chemistry
Esters
Ethanol - chemistry
Ethanol - metabolism
Fermentation
Food Analysis
Food Handling - methods
Fundamental and applied biological sciences. Psychology
Odorants
Saccharomyces cerevisiae - metabolism
Time Factors
Vitaceae
Volatilization
Wine - analysis
Wine - microbiology
Wines
Volatile compound
Wine
Lees
Fermentation
Volatiles
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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.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
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ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-006-9038-2