TY - JOUR T1 - Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines. AU - Ayestarán,Belén, AU - Martínez-Lapuente,Leticia, AU - Guadalupe,Zenaida, AU - Canals,Clara, AU - Adell,Elena, AU - Vilanova,Mar, Y1 - 2018/10/03/ PY - 2018/07/05/received PY - 2018/10/01/revised PY - 2018/10/02/accepted PY - 2018/11/10/entrez PY - 2018/11/10/pubmed PY - 2019/1/4/medline KW - Carbonic maceration KW - PLS KW - Sensory properties KW - Tempranillo Blanco wine KW - Volatile compounds SP - 187 EP - 194 JF - Food chemistry JO - Food Chem VL - 276 N2 - The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcohols and carbonyl compounds, yet lower concentrations of C6 alcohols and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental analysis yielded a satisfactory model for the prediction of aroma descriptors in this set of wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30409583/Effect_of_the_winemaking_process_on_the_volatile_composition_and_aromatic_profile_of_Tempranillo_Blanco_wines_ DB - PRIME DP - Unbound Medicine ER -