Abstract
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.
- Received January 1995.
- Copyright 1996 by the American Society for Enology and Viticulture
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