Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

The production of white wines with the presence grape skins is a historical technique used in different regions winemaking tradition. However, current trend to maintain during wine making only pre-fermentation phase order enrich and give greater complexity sensory profile wines. Given these precedents, this study first consider effect doses throughout alcoholic fermentation process. To end, 5 (20, 40, 60, 80 100%) has been studied respect control (0%) fermentation, physicochemical composition final preliminary analysis. led an increase viable biomass speed control. no differences have observed terms consumption nitrogenous sources by yeasts. produced not shown great their composition, except for volatile acidity. In addition, analysis showed between studied, where 20% best evaluated tasting panel. sense, entire presented as that would allow diversification meet trends expectations consumers.