RT journal article
T1 Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
A1 Roldán Gómez, Ana María
A1 Sánchez García, Josefa
A1 Pérez Rodríguez, Luis
A1 Palacios Macías, Víctor Manuel
A2 Ingeniería Química y Tecnología de Alimentos
K1 pellicular maceration
K1 supra-extraction
K1 beta-glycosidase
K1 enzymes
K1 yeasts
K1 volatile compounds
K1 sensory analysis
AB The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of beta-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-02
LK http://hdl.handle.net/10498/24745
UL http://hdl.handle.net/10498/24745
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 21-sep-2026