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Title

Volatile composition of wines elaborated from organic and non-organic grapes

AuthorsLorenzo, Cándida; Garde-Cerdán, Teresa ; Lara Fernández, José Félix; Martínez-Gil, A. M.; Pardo, F.; Salinas, M. Rosario
KeywordsRed wines
Fermentative volatile compounds
Agronomic practices
Grape
Must
Issue Date21-Aug-2015
PublisherOMICS Publishing Group
CitationFermentation Technology 4: 117 (2015)
AbstractThe aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.
Publisher version (URL)http://doi.org/10.4172/2167-7972.1000117
URIhttp://hdl.handle.net/10261/146322
DOI10.4172/2167-7972.1000117
Identifiersissn: 2167-7972
Appears in Collections:(ICVV) Artículos
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