Aroma composition of a white wine of Vitis vinifera L Cv Emir as affected by skin contact

WOS: A1997XT77300009Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines