RT Journal Article
SR Electronic
T1 Evolution of the Aromatic Composition of Wines Undergoing Carbonic Maceration Under Different Aging Conditions
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 134
OP 144
DO 10.5344/ajev.1996.47.2.134
VO 47
IS 2
A1 M. R. Salinas
A1 G. L. Alonso
A1 G. Navarro
A1 F. Pardo
A1 J. Jimeno
A1 M. D. Huerta
YR 1996
UL http://www.ajevonline.org/content/47/2/134.abstract
AB 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.