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Abstract: Free and glycosidically-bound volatile compounds of must, skin and wine from Muscat “a petit grains” cultivated in Spain were determined, and the effect of different skin contact times on the aroma composition and sensory characteristics of wines was investigated. Must and wine had a large quantity of mono-terpenes, mainly linalool, geraniol, and nerol. The most abundant glycosylated fraction was the mono and poly-oxygenated terpenes, followed by benzene compounds and norisoprenoids. Must skin contact at 18°C during 15 and 23h produced an important increase in the free and bound varietal compounds, which suggests the use of glycosidic enzymes, together with skin maceration, to increase wine aroma. From a sensory standpoint, must skin contact was very positive, since it brought about an increase in the fresh and fruity characteristic of the wines, and they also had more body. [Copyright &y& Elsevier]

The nutrient composition of 15 widespread varieties of chestnuts from the region of Verı´n-Monterrei was studied in order to establish their suitability for industrial transformation. We found that practically all of them showed a moisture content greater than 50%. Starch was the major nutrient. Contents of sucrose were in the normal range for this kind of product. Glucose and fructose were detected, although in very low concentrations. Protein content ranged from 6.0 to 8.6%, fibre 2–3%, lipids 1.3–3% and ash 1.8–3%. Differences in the studied parameters, between pairs of chestnut varieties, were detected. Lipid content and ash content made it possible to differentiate between more pairs of varieties. Protein content was higher than in chestnuts of other origins, probably due to the schistose soils of the region. [Copyright &y& Elsevier]