Effect of the skin contact on the aroma composition of the must of the white emir grape variety

The effect of the skin-contact on the composition of free and glycosidically bound aroma components of the must of Vitis vinifera cv. Emir was investigated. Aroma components were analysed by GC-MS. Seventeen free (3 six-carbon alcohols, 2 terpenols, 2 alcohols, 5 acids, 3 phenols, 2 C-13 norisoprenoids) and 30 bound aroma components (3 six-carbon alcohols, 4 terpenols, 5 alcohols, 5 acids, 9 phenols, 4 C-13 norisoprenoids) were identified. The skin-contact treatment increased amounts of free and glycosidically bound aroma components, potassium, total phenolic compounds and the browning index and the pH value, whereas it decreased the amount of total acidity.The effect of the skin-contact on the composition of free and glycosidically bound aroma components of the must of Vitis vinifera cv. Emir was investigated. Aroma components were analysed by GC-MS. Seventeen free (3 six-carbon alcohols, 2 terpenols, 2 alcohols, 5 acids, 3 phenols, 2 C-13 norisoprenoids) and 30 bound aroma components (3 six-carbon alcohols, 4 terpenols, 5 alcohols, 5 acids, 9 phenols, 4 C-13 norisoprenoids) were identified. The skin-contact treatment increased amounts of free and glycosidically bound aroma components, potassium, total phenolic compounds and the browning index and the pH value, whereas it decreased the amount of total acidity