caa a22 4500 463157397 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0336-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0336-7 Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines [Elektronische Daten] [Raquel Bautista, Esperanza Fernández, Elena Falqué] Wine elaborated from different white Galician varieties (32% Albariño grapes, 15% Treixadura grapes, 12% Loureira grapes, 8.2% Godello grapes and 32.8% Torrontés grapes) was divided in four lots. The wine was vinified traditionally and, after the alcoholic fermentation, the first lot was clarified, and the other three ones have stayed in contact with the natural lees and/or commercial lees. Aromatic composition, after 2 and 7 months, was evaluated by gas chromatographic and organoleptic analysis. Generally, all volatile compounds shown a significant increase after 2 months of contact with the lees, and also after 7 months. In the sensory analysis, the wine tasters rated the intensity of the seven aromatic descriptors (floral, fruity, grass, spice, wood, sulfurous and caramel) for each wine, and the long maturing time rebounds in a decrease of the floral and fruity aromas with respect to the model wine and in an increase in sulphurous character. Springer-Verlag, 2006 Aroma compounds nationallicence White wine nationallicence Lees nationallicence Maturing time nationallicence Sensorial analysis nationallicence Bautista Raquel Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut Fernández Esperanza Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut Falqué Elena Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 405-413 1438-2377 224:4<405 2007 224 217 https://doi.org/10.1007/s00217-006-0336-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0336-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bautista Raquel Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut NATIONALLICENCE 700 1- Fernández Esperanza Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut NATIONALLICENCE 700 1- Falqué Elena Depto. Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004, Ourense, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 405-413 1438-2377 224:4<405 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer