Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.

The volatile compounds of wines made from three grape varieties (Monastrell, Cabernet Sauvignon and Syrah) using three pre-fermentation techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured. The different winemaking practices, which are intended to increase the aromatic properties of wines, produced results that… (More)