Fermentation, Volume 10, Issue 7 (July 2024) – 50 articles
Cover Story (view full-size image):
Monastrell, also known as Mourvèdre, is a red grape variety grown primarily in the Murcia region in the southeast of Spain. Wine aroma, a critical quality attribute, is influenced by volatile organic compounds (VOCs) from grapes, fermentation, and aging. Our study investigates the impact of extended maceration (EM) on Monastrell wine VOCs. EM decreased the concentration of alcohols, terpenes and sulphur compounds compared to control wines. However, certain compounds such as 2-ethyl-1-hexanol, phenylethyl and ethyl decanoate significantly increased with prolonged maceration. Conversely, EM treatment did not significantly affect the total relative concentrations of esters and ketones. Sensory analysis indicates that EM wines are preferred by consumers, showing less astringency and better aromatic complexity. View this paper
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