Influence of must clarification technique on the volatile composition of albariño and treixadura wines
IDENTIFICADOR UNIVERSAL: http://hdl.handle.net/11093/3024
VERSIÓN EDITADA: https://www.mdpi.com/1420-3049/27/3/810
MATERIA UNESCO: 3309.29 Vino ; 3303 Ingeniería y Tecnología Químicas ; 2302.90 Bioquímica de Alimentos
TIPO DE DOCUMENTO: article
Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.
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