Vinification Effects on Changes in Volatile Compounds of Wine
E. Gómez, J. Laencina, Alejandra Martínez‐Monés
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
fatty acids increased concentration
“Increases in these compounds was most important during the first days of fermentation and concentrations varied between vinifications.”
esters produced higher concentrations rose vinification
“The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine.”
acids produced higher concentrations rose vinification
“The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine.”