Chapters authored
Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”
The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).
Part of the book: Grapes and Wine
Effect of Aging on Lees on the Volatile Profile of Malvasia aromatica Wines Fermented with Saccharomyces Native Yeasts in PDO “Vinos de Madrid”
The loss of aromatic and sensory quality in wines because of climate change in traditional winemaking areas is a challenge for winemakers. Aging on lees of the wine fermented with Saccharomyces native yeasts has been tested as a technique to try to improve the sensory characteristics of Malvasia aromatica white wines in PDO “Vinos de Madrid.” The grapes were pre-cold macerated and fermented with S. cerevisiae CLI 271 and CLI 889 (native yeast strains). Then, commercial lees were used for aging of wines for a five-month at low temperature in order to compare with the effect of S. cerevisiae CLI 271 and CLI 889 without lees treatment. Aromatic and organoleptic properties of wines aged on lees were studied using GC-FID and HS-SPME/GC–MS to quantify volatile compounds and a taster panel to sensorial analysis. There was a significant decrease in the ester family in wines aged on lees being more pronounced in CLI 889 wines. The treatment contributed to enhance the fruity and floral aromatic properties in CLI 271 and CLI 889 wines, respectively according to tasting panel, which showed a hedonic preference for CLI 271 wines without lees treatment and CLI 889 wines aged on lees.
Part of the book: New Advances in Saccharomyces