AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 47:2:134-144 (1996)
Copyright © 1996 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Salinas, M. R.
Right arrow Articles by Huerta, M. D.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Salinas, M. R.
Right arrow Articles by Huerta, M. D.
Agricola
Right arrow Articles by Salinas, M. R.
Right arrow Articles by Huerta, M. D.

Evolution of the Aromatic Composition of Wines Undergoing Carbonic Maceration Under Different Aging Conditions

M. R. Salinas 1, G. L. Alonso 1, G. Navarro 2, F. Pardo 3, J. Jimeno 2, and M. D. Huerta 4

1 Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Albacete, Universidad de Castilla, La Mancha, España
2 Departamento de Química Agrícola, Geología y Edafología de la Facultad de Ciencias de la Universidad de Murcia, España
3 Cooperativa Vinícola San Isidro, Jumilla (Murcia), España
4 Departamento de Nutricón y Bromatología de la Facultad de Farmacia, Universidad de Alcalá de Henares (Madrid), España.

The influence of the length of the anaerobiosis stage on the volatile composition of wines made from Monastrell grapes by carbonic maceration and the effect of aging in barrels of old and new wood were studied. The optimal sensory qualities were shown by wines which had undergone a long period of maceration and then were aged in new wood, resulting in a higher concentration of ethylic esters and fatty acids and a lower alcohol concentration. The aroma compounds present at low concentration were determined by thermal desorption-gas chromatography.

Key words: carbonic maceration, aroma, aging of wine, thermal desorption-gas chromatography

Submitted on January 2, 1995






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Society for Enology and Viticulture.