A comparative study of the volatile content of Mencia wines obtained using different pre-fermentative maceration techniques

摘要

The effects of five pre-fermentative maceration processes (enzymes, refrigerated maceration during 3 and 6 days and cryo-maceration during 3 and 6 days) OD volatile composition of Mencia red wines were studied. This study was carried out during three consecutive vintages, and semi-industrial scale effect was also assayed during third one.