Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

摘要: Abstract Free and glycosidically-bound volatile compounds of must, skin wine from Muscat “a petit grains” cultivated in Spain were determined, the effect different contact times on aroma composition sensory characteristics wines was investigated. Must had a large quantity mono-terpenes, mainly linalool, geraniol, nerol. The most abundant glycosylated fraction mono poly-oxygenated terpenes, followed by benzene norisoprenoids. at 18 °C during 15 23 h produced an important increase free bound varietal compounds, which suggests use glycosidic enzymes, together with maceration, to aroma. From standpoint, must very positive, since it brought about fresh fruity characteristic wines, they also more body.