Aroma potential of Albillo wines and effect of skin-contact treatment

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 degrees 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. (c) 2006 Elsevier Ltd. All rights reserved.