Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

摘要

The effects of five technological procedures and of the contents of total anthocyanins and condensed tan-udnins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. MultifactorudANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottlesudand, to a lesser extent, due to other technological factors considered; total anthocyanins and condensedudtannins also changed significantly as a result of the five practices assayed. Five aroma compounds pos-udsessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation amongudvolatile compounds and general phenolic composition revealed that total anthocyanins were highlyudrelated to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocy-udanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyludlactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia winesudmay be affected by levels of total anthocyanins