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Network","award":["UIDP\/00674\/2020"],"award-info":[{"award-number":["UIDP\/00674\/2020"]}]},{"name":"Portuguese Mass Spectrometry Network","award":["M1420-01-0145-FEDER-000005"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000005"]}]},{"name":"Portuguese Mass Spectrometry Network","award":["M14-20 M1420-01-0145-FEDER-000008"],"award-info":[{"award-number":["M14-20 M1420-01-0145-FEDER-000008"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME\/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine\u2019s aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.<\/jats:p>","DOI":"10.3390\/foods12061135","type":"journal-article","created":{"date-parts":[[2023,3,8]],"date-time":"2023-03-08T03:59:32Z","timestamp":1678247972000},"page":"1135","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4632-3035","authenticated-orcid":false,"given":"Laura","family":"Alti-Palacios","sequence":"first","affiliation":[{"name":"Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logro\u00f1o, Spain"}]},{"given":"Juana","family":"Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logro\u00f1o, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 A. C.","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Departamento de Engenharia Biol\u00f3gica, Universidade do Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1965-3151","authenticated-orcid":false,"given":"Jos\u00e9 S.","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"},{"name":"Departamento de Qu\u00edmica, Faculdade de Ci\u00eancias Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7223-1022","authenticated-orcid":false,"given":"Rosa","family":"Perestrelo","sequence":"additional","affiliation":[{"name":"CQM\u2014Centro de Qu\u00edmica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1016\/j.foodchem.2013.01.052","article-title":"Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties","volume":"139","year":"2013","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"459","DOI":"10.17221\/448\/2017-CJFS","article-title":"Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration","volume":"36","author":"Korenika","year":"2018","journal-title":"Czech J. 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