Flavour in "Pedro Ximénez" grape musts subjected to maceration processes

Crushed grapes of Vitis vinifera cv. Pedro Ximenez were macerated at 10, 15 and 25°C for 4, 16, 24 and 48 hours. The musts obtained after pressing were used for the determination of higher alcohols, esters and terpene compounds. The data was subjected to discriminant analysis, obtaining three functions of difficult interpretation. A fruitiness index (SIGMA favourable aromas/SIGMA unfavourable aromas) x 100 and the total of phenolic compounds were subjected to variance and multiple range analyses which revealed significant differences (p<0.01) for maceration times and temperatures. Taking into account the fruitiness index and phenolic compound values, as well as the significant differences obtained by multifactorial (time-temperature) variance analysis, the 24 h-10°C, 4 h-15°C, 16 h-15°C and 24 h-15°C were the best condition