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

中文翻译：

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白葡萄酒酒精发酵过程中葡萄皮的存在的影响

有葡萄皮的白葡萄酒的生产是具有酿酒传统的不同地区使用的一项历史技术。然而，当前的趋势是仅在发酵前阶段在白葡萄酒酿造期间保持葡萄皮的存在，以丰富和赋予葡萄酒感官特征更大的复杂性。有了这些先例，这项研究是第一个考虑整个酒精发酵过程中不同葡萄皮剂量的影响的研究。为此，已经研究了5种不同剂量的葡萄皮（20％，40％，60％，80％和100％）相对于酒精发酵过程中的对照（0％），最终葡萄酒的理化成分和初步的感官分析。相对于对照，葡萄皮的存在导致可行的生物量和发酵速度的增加。然而，在酵母消耗氮源方面未观察到差异。除了挥发性酸度外，生产的葡萄酒在理化组成上没有表现出很大差异。此外，初步的感官分析表明，所研究的不同葡萄皮剂量之间存在差异，其中品酒小组对使用20％葡萄皮生产的葡萄酒进行了最佳评估。从这个意义上讲，整个酒精发酵过程中葡萄皮含量为20％的葡萄酒的生产是一项可行的技术，它将使白葡萄酒的生产多样化并满足当前葡萄酒消费者的趋势和期望。