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Food Science and Technology International
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Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation

P. Benítez

Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, PolÌgono RÌo San Pedro s/n, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain

R. Castro

Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, PolÌgono RÌo San Pedro s/n, P.O. Box 40, 11510 Puerto Real, Cádiz, Spainremedios.castro{at}uca.es

R. Natera

C. García-Barroso

Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, PolÌgono RÌo San Pedro s/n, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain

This study has been conducted to explore the influence of different degrees of destemming on the polyphenolic and volatile content of wines from the Palomino finogrape variety. Wines obtained from destemmed grape did not present reduced polyphenolic content. No relationship was observed between degrees of destemming and changes in the polyphenolic content. Destemming prior to pressing did not modify the production of volatile compounds during fermentation and wines with similar organoleptic characteristics to those without destemming were obtained.

Key Words: destemming • fermentation • polyphenolic compounds • volatile compounds • fino sherry wine

Food Science and Technology International, Vol. 11, No. 4, 233-242 (2005)
DOI: 10.1177/1082013205056779
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