La macération pelliculaire dans la vinification en blanc - Incidence sur la composante volatile des vins

Authors

  • R. L. Baumes
  • C. L. Bayonove
  • J. M. Barillère
  • A. Samson
  • R. E. Cordonnier

DOI:

https://doi.org/10.5073/vitis.1989.28.31-48

Keywords:

variety of vine, mash, extraction, fermentation, wine, flavour, constituent, wine quality, analysis, statistics

Abstract

Skin contact in white wine processing- Effects on the volatile constituents of wines

Wines were made from three different white vine cultivars, Chenin, Chardonnay, Bourboulenc by standard white wine processing, with and without skin contact, and their volatile constituents were analysed using gas chromatography standard procedures. 61 substances were identified and quantified in quadruplicate. One-way analyses of variance for each component were performed in which skin contact wine was compared to the control wine for each vine cultivar. Skin contact was shown to increase significantly most volatile components except volatile acids. In attempt to classify the wines investigated, principal component analysis was conducted using the amounts of compounds differing significantly in variance analysis.

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Published

2015-12-14

Issue

Vol. 28 No. 1 (1989): VITIS

Section

Article

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