Abstract
Free and glycosidically-bound aroma compounds were analysed in Albillo grape must, skin and wines, and the effects of different skin-contact treatments on aroma composition and wine sensory characteristics were evaluated. Musts and wines contained large amounts of C 6 and benzene compounds. Must skin contact, at 18 °C for 15 and 23 h, prompted a considerable increase in free and bound varietal compounds. Therefore, this technique, and the use of glycosidases are two methods recommended as a means for enhancing wine aroma. Skin-contact treatment intensified the fresh and fruity properties that were scored positively by wine tasters.
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