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The purpose of this work was to determine the influence of vinification technique (maceration temperature and clarification method), storage temperature, and length of storage time on the phenolic compounds and color of young red wines. Multivariate analysis of variance and principal component analysis pointed to significant differences among all of the variables according to vinification technique and length of storage time. Storage temperature did not cause significant differences between some of the variables. The best color characteristics were obtained when low-temperature maceration wines were clarified with polyvinylpyrrolidone. Color quality also improved with lower storage temperature.

The evolution of volatile compounds in three Vitis uinifera varieties (Monastrell, Cabernet Sauvignon and Tempranillo) was followed during maturation to determine whether they could be used as a maturation index. The volatile compounds were extracted and analysed by gas chromatography and gas chromatography-mass spectrometry. The volatile compounds of these nonaromatic varieties generally occurred in very low concentrations and only the C, compounds appeared in sufficiently high concentrations for their evolution to be followed and used to determine optimum maturity.

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