Abstract
Musts from Airen, Macabeo, Albillo and Chardonnay grape varieties, cultivated in Spain, were fermented using a fungal glycosidase enzyme. Aroma compound analyses by gas-chromatography showed a slight increase of some compounds, that are glycosidically bound, in enzyme-treated wines. Principal components analysis of chemical data indicated out that the effects of varietal characteristics of wines were greater than the effects of enzyme treatment. Generalized Procrustes analysis was applied to sensory descriptive data. Enzyme-treated wines showed different sensorial attributes from control wines and were judged as wines with more floral and fruity aroma and some sweet, ripened fruit notes.
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