@article {Callej{\'o}najev.2012.12009, author = {Raquel M. Callej{\'o}n and Benjamin Margulies and Gregory D. Hirson and Susan E. Ebeler}, title = {Dynamic Changes in Volatile Compounds during the Fermentation of Cabernet Sauvignon Grapes with and without Skins}, elocation-id = {ajev.2012.12009}, year = {2012}, doi = {10.5344/ajev.2012.12009}, publisher = {American Journal of Enology and Viticulture}, abstract = {Volatile compounds in wines arise from many sources: they may be extracted from the grapes during fermentation, formed by yeast during fermentation, and/or arise during post-fermentation storage and processing. Factors influencing extraction of volatiles from grapes during fermentation have not been widely studied; an improved understanding of the processes and mechanisms involved in the formation or release of wine aroma compounds from grapes during fermentation could give winemakers an important tool to optimize or control wine composition and aroma. In this work, we studied the effects of different skin contact times on changes in concentrations of volatile aroma compounds during fermentation of Cabernet Sauvignon grapes. We used headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME GC-MS) to monitor the volatile compounds produced during fermentation. Duration and timing of the skin contact during fermentation showed a measurable effect on volatile composition. Some compounds reached higher concentrations in fermentations performed with skins while, in other cases, skins acted to {\textquotedblleft}bind{\textquotedblright} or delay release of volatiles, particularly β-damascenone.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/early/2012/06/22/ajev.2012.12009}, eprint = {https://www.ajevonline.org/content/early/2012/06/22/ajev.2012.12009.full.pdf}, journal = {American Journal of Enology and Viticulture} }