Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines

The influence of the static settling time and the addition of ammonium salts on basic parameters, aroma composition and tasting of white Godello wines have been studied. The statistical analysis showed a significant influence of those treatments on several analytical parameters. The static settling time proved to be very influential on total acidity, free sulphur dioxide, esters, terpenols and fatty acids, while the addition of ammonium salts showed a significant effect on higher alcohols and ethyl lactate. According to the odour active value (OAV), 14 out of 47 studied volatile components had OAV >1 in all the analysed wines, while six volatile components showed OAV >1 only for some of them. Ethyl octanoate, isoamyl acetate and ethyl hexanoate showed the highest OAV values. During the tasting session, the two studied factors became relevant, being better valued the wine made with must containing higher limpidity and with the addition of diammonium hydrogen phosphate.