Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

摘要

An aroma profile, based on the contents of 36 specific compounds, grouped in seven series that contribute to wine odour was developed, allowing wines to be classified according to their sensory characteristics. The proposed profile allows wines of different varieties to be distinguished, identifying the effects of pre-fermentative treatments on the flavour of the resulting wine. The profile revealed significant differences in the solvent, floral, sweet, green and balsamic series of compounds between wines of the Airen and Macabeo grape varieties. Pre-fermentative cryomaceration significantly increases the solvent, floral, fruity and balsamic series in the Airen variety, whereas the solvent series is only affected in the Macabeo variety.