title: Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines.
abstract: Volatile compounds were analyzed in Airen and Macabeo wines at the end of the alcoholic fermentation and after a short time contact with wine lees. The concentration of 34 analyzed compounds, with the exception of hexyl acetate, linalool, ss-ionone and farnesol, increased significantly after contact with lees in Airen wines. Esters and terpenic compounds decreased significantly in Macabeo wines after contact with lees. The contact with lees could be considered as favourable in Airen wines to improve the aroma quality.
authors.affiliation: Department of Agricultural Chemistry, University of Córdoba, Campus Rabanales, Edificio C-3, 14014 Córdoba, Spain.
authors.forename: J E
authors.initials: JE
authors.lastname: Bueno
authors.forename: R A
authors.initials: RA
authors.lastname: Peinado
authors.forename: M
authors.initials: M
authors.lastname: Medina
authors.forename: J
authors.initials: J
authors.lastname: Moreno
mesh_terms: D018929:Cell Culture Techniques / Q000379:methods*; D003470:Culture Media / Q000737:chemistry*; D000431:Ethanol / Q000737:chemistry / Q000378:metabolism*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D009812:Odorants; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013997:Time Factors; D014835:Volatilization; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
chemical_list: D003470:Culture Media; D000431:Ethanol