title: Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.
abstract: The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.
authors.affiliation: Departamento de Ciencia y Tecnología Aplicadas, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Añón
authors.forename: Jorge F
authors.initials: JF
authors.lastname: López
authors.forename: Diego
authors.initials: D
authors.lastname: Hernando
authors.forename: Ignacio
authors.initials: I
authors.lastname: Orriols
authors.forename: Eugenio
authors.initials: E
authors.lastname: Revilla
authors.forename: Manuel M
authors.initials: MM
authors.lastname: Losada
mesh_terms: D005285:Fermentation; D009812:Odorants / Q000032:analysis; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism; D027843:Vitis / Q000737:chemistry / Q000382:microbiology*; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism
chemical_list: D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Enological practices; Fermentation-related aroma; Phenolic composition; Total anthocyanins; Young red wines