Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

The contribution of grape pomace on tannin concentration, composition and aroma profile Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, juice plus pomace; MJ-P, model GJ, juice; MJ, juice. MJ-P treatment showed significantly lower amounts tannins, mean degree polymerisation (mDP), similar anthocyanin, a secondary compared the GJ-P treatment. Grape addition increased concentration in wines. This study also revealed importance phenolics present final reduced some important compounds such as acetate esters (except ethyl acetate), most volatile fatty acids, few ?-damascenone but primary aromas wines due presence their precursors skins. Hence, these results indicate that may bind or delay release and/or lose during cap management treatments respective treatments.