PT - JOURNAL ARTICLE AU - M. R. Salinas AU - G. L. Alonso AU - G. Navarro AU - F. Pardo AU - J. Jimeno AU - M. D. Huerta TI - Evolution of the Aromatic Composition of Wines Undergoing Carbonic Maceration Under Different Aging Conditions AID - 10.5344/ajev.1996.47.2.134 DP - 1996 Jan 01 TA - American Journal of Enology and Viticulture PG - 134--144 VI - 47 IP - 2 4099 - http://www.ajevonline.org/content/47/2/134.short 4100 - http://www.ajevonline.org/content/47/2/134.full SO - Am J Enol Vitic.1996 Jan 01; 47 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.