Abstract
The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without cold soak was also evaluated. A sample set consisting of 66 wines was investigated. The results from ANOVA and PCA analysis showed significant treatment-related differences for a number of chemical measurements, as well as overlapping effects. Orthogonal projections to latent structures discriminant analysis (OPLS-DA) of the data showed that the dry ice addition treatment had a major effect on the anthocyanin fraction and on the levels of ethyl decanoate, 2-phenylethyl acetate and decanoic acid. In comparison, the cold soak treatment only had a slight effect on the bisulphite bleaching anthocyanins and volatile composition.
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