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Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

机译：不同润滑技术对挥发性化合物的影响及巴洛诺芬诺葡萄酒的芳香谱

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摘要

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.
机译：本研究的目的是评估葡萄酒技术对挥发性化合物和感官曲线在年轻巴洛米诺葡萄酒葡萄酒中的影响。实施了四种酿酒技术（粗浸渍，商业酵母菌株以及β-糖苷酶的使用），以提高从这种中性各种葡萄制成的葡萄酒的芳香族品质。确定挥发性化合物含量，芳族曲线（OAV）和感应分析。结果表明，与对照葡萄酒相比，研究的所有葡萄化技术导致挥发性化合物的增加。同样地，观察到葡萄园的影响和必须在这些化合物上提取方法。然而，芳香活性和感觉型材的最大变化是腐蚀性浸渍和超提取技术的结果。后者因萜烯的最高含量而分化，因此，花卉系列的最高气味活性值。此外，Supra-提取是一种非常选择的技术，因为它提取了萜烯和芳族前体，但不是负责脂肪特性的酸，例如辛酸。在感官轮廓方面，上文提取技术通过以前未确定的花卉特征提高了Palominino Fino白葡萄酒的强度及其芳香品质。

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