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Title

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

AuthorsMartínez-Pinilla, O. ; Guadalupe, Zenaida ; Ayestarán, Belén ; Pérez-Magariño, S.; Ortega-Heras, M.
KeywordsSensory profile
Vintage
Red minority varietal wines
Grape variety
Volatile compounds
Issue DateDec-2013
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 93(15): 3720-3729 (2013)
Abstract[Background] The aim of this work was to study for the first time the volatile compounds and olfactory profile of La Rioja red wines made with the local varieties Vitis vinifera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety. The impact of vintage on these compounds was also evaluated, and chemometric techniques were applied to achieve a possible differentiation of the wines.
[Results] A clear classification of wines according to grape variety and vintage was obtained. Volatile compounds that differentiated wines by grape variety were varietal aromas whereas vintage was mainly differentiated by compounds formed during the alcoholic fermentation and extracted from wood during the elaboration process in wooden barrels. Sensory analysis also allowed differentiation of wines by grape variety. Tempranillo wines were characterized by liquorice notes, whereas Maturana Tinta de Navarrete wines were the least fruity and showed herbaceous and pepper notes. The sensory profile of Monastel varied between vintages.
[Conclusion] These minor grape varieties could provide a good alternative to the most widespread variety in La Rioja: Tempranillo. The use of these varieties produced wines with their own personality and different aromatic profile from other wines on the market. © 2013 Society of Chemical Industry.
Publisher version (URL)http://doi.org/10.1002/jsfa.6211
URIhttp://hdl.handle.net/10261/143989
DOIhttp://dx.doi.org/10.1002/jsfa.6211
Identifiersissn: 0022-5142
e-issn: 1097-0010
Appears in Collections:(ICVV) Artículos
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