TY - JOUR T1 - Effects of Different Skin Contact Times on Treixadura Wine Composition JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 309 LP - 312 DO - 10.5344/ajev.1996.47.3.309 VL - 47 IS - 3 AU - E. Falqué AU - E. Fernández Y1 - 1996/01/01 UR - http://www.ajevonline.org/content/47/3/309.abstract N2 - 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. ER -