Abstract
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.
- Received March 1995.
- Copyright 1996 by the American Society for Enology and Viticulture
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Vol 47 Issue 3
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