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Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines
Añón, Ana and Lopez Dominguez, Jorge and Hernando, Diego and Orriols, Ignacio and Revilla, Eugenio and Losada, Manuel M.
Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.
"Food Chemistry", v. 148
The effects of five technological procedures and of the contents of total anthocyanins and condensed tan-
nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor
ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles
and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed
tannins also changed significantly as a result of the five practices assayed. Five aroma compounds pos-
sessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among
volatile compounds and general phenolic composition revealed that total anthocyanins were highly
related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocy-
anins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl
lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines
may be affected by levels of total anthocyanins
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