Chemical and Sensory Effects of Skin Contact and Oxidative and Reductive Handling of Albarino Wines

The chemical and sensory effects of reductive versus hyperoxidative juice handling, and skin contact were explored in Albariño wines from California. Oxidation–reduction potentials (Ag/AgCl electrode) on juice showed a peak of 376 mV for hyperoxygenated juice while reductively handled juice decreased to 100 mV. Skin contact treatments showed increases of total phenolics of around 1,000 mg/L relative to traditional white fermentations. Monomeric flavan-3-ols were under 1 mg/L for all traditional fermentations and 70 mg/L for skin contact fermentations. Odor activity values (OAVs) for esters were 50 to 110% higher for traditional white fermentations relative to their skin contact counterparts. Wines produced with skin contact had greater golden hue and color saturation, but lower aroma intensity relative to traditionally fermented wines, which showed enhanced green hues. Wines made from hyperoxygenated juice and fermented traditionally generally displayed more fruity notes, whereas wines made reductively were characterized by spice and matchstick aromas.