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Food Science and Technology International
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Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact / Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de hollejos

E. García-Romero

Departamento de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain

M. Pérez-Coello

Departamento de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain

M.D. Cabezudo

Departamento de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain

G. Sánchez-Muñoz

Estación de Viticultura y Enología, Consejería de Agricultura de Castilla-La Mancha, 13300 Valdepeñas, Ciudad Real, Spain

P.J. Martín-Alvarez

Instituto de Fermentaciones Industriales, CSIC, Madrid, Spain

Laboratory scale vinification assays were carried out with musts of the Spanish Airén white variety from the 1990, 1991, 1992 and 1993 vintages from Valdepeñas, Spain, which were fermented both with and without skins. The variables involved in the statistical functions that discriminated be tween wines of different vintages were magnesium, potassium, iron, absorbance at 320 nm, total acidity, succinic acid and the 3-methyl-1-butanol and 2-methyl-1-butanol ratio. The wines fermented with skins contained higher concentrations of methanol, proline, ethyl acetate, glycerol and ashes than did those fermented without skins. The sensory profile method showed a considerable im provement in the fruity flavor as a result of mild maceration with the skins during the first 48 hours of fermentation of Airén wines.

Key Words: white wine • Airén • fermentation • skin • flavor

Food Science and Technology International, Vol. 5, No. 2, 149-157 (1999)
DOI: 10.1177/108201329900500204
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