Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines

摘要

Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore the sensory properties of the wines. The main aim of this study was to evaluate the impact of a simulation of the micro-oxygenation technique through acetaldehyde addition, on colour, and on the composition of phenolic substances and volatiles of Tempranillo wines after 12 months of bottle storage.