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Closed Access item Effect of terroir on the volatiles of Vitis vinifera cv. Albariño

Authors:Vilanova de la Torre, María del Mar
Zamuz Castro, Sol Angel
Vilariño, Fernando
Sieiro, Carmen
Keywords:Albariño variety, Aroma compounds, Characterization, Terroir, Volatile composition
Issue Date:2007
Publisher:Society of Chemical Industry
Citation:Journal of the Science of Food and Agriculture, 87, 7 (2007) 1252-1256
Abstract:The effect of terroir on volatiles of Vitis vinifera cv Albariño was studied. Twelve commercial Albariño wines from Galicia, Spain, were analysed. The content of varietals and fermentative volatile compounds was determined by gas chromatography. The numerous significant differences found for most of the aromatic compounds studied show the influence of the terroir. The Albariño wines from northern Galicia showed the highest total concentration of volatiles analysed. The volatile components showing the greatest differences in Albariño wines from different areas were terpenes and higher alcohols. Among the terpenes found, geraniol was markedly abundant in the north, while nerol and linalool were most abundant in the south. Among the alcohols, 2-phenyl ethanol and benzyl alcohol showed the highest concentrations in the south and in the north, respectively. Cluster analysis and principal component analysis revealed two clearly defined main groups of Albariño wines from different terroirs. Albariño wines from the south were more heterogenic than those of the north. Copyright © 2007 Society of Chemical Industry
Publisher version (URL):http://dx.doi.org/10.1002/jsfa.2833
URI:http://hdl.handle.net/10261/9530
ISSN:1097-0010 (Online)
0022-5142 (Print)
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Appears in Collections:(MBG) Artículos

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