Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes Original Research Article

Varietal compounds have been analyzed in wines prepared in the laboratory from four grape varieties grown in Spain. The possibilities for enhancing their aroma afforded by addition of glycosidase enzymes and steeping with the skin were studied. Both treatments increased substances responsible for varietal aroma in all wines, the effect being particularly significant for benzyl alcohol.