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

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