Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”

Abstract

The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).