Wines produced from the same Treixadura must were subjected to different skin contact times (0, 5, and 22 hours), and inoculated with Saccharomyces cerevisiae. The carboxylic acids, sugars, glycerol, and ethanol were analyzed by HPLC. The higher alcohol, ester, acetate, volatile phenol, and fatty acid content was studied by GC. Statistical analysis of results confirm the influence of skin contact time on subsequent wine composition.
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Falqué et al. (1996) studied this question.