RT Journal Article
SR Electronic
T1 Effects of Different Skin Contact Times on Treixadura Wine Composition
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 309
OP 312
DO 10.5344/ajev.1996.47.3.309
VO 47
IS 3
A1 E. Falqué
A1 E. Fernández
YR 1996
UL http://www.ajevonline.org/content/47/3/309.abstract
AB Wines produced from the same Treixadura must were subjected to different skin contact times (0, 5, and 22 hours), and inoculated with Saccharomyces cerevisiae. The carboxylic acids, sugars, glycerol, and ethanol were analyzed by HPLC. The higher alcohol, ester, acetate, volatile phenol, and fatty acid content was studied by GC. Statistical analysis of results confirm the influence of skin contact time on subsequent wine composition.