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Aroma potential of Brancellao grapes from different cluster positions

AuthorsNoguerol Pato, R.; González-Barreiro, C.; Cancho-Grande, B.; Santiago Blanco, José Luis ; Martínez Rodríguez, María del Carmen ; Simal-Gándara, J.
KeywordsVitis vinifera L. cv. Brancellao
Aroma compounds
Gas chromatography–mass spectrometry (GC–MS)
Odour activity value (OAV)
Issue Date2012
CitationFood Chemistry 132: 112-124 (2012)
AbstractIn this study the presence of aroma compounds in grapes of Brancellao (Vitis vinifera L.) was investigated in order to obtain its aroma potential fingerprint. It is well known that differences exist in aromatic compounds amongst grapevine varieties at ripening stages. Within the framework of an increasingly competitive market, the chance of obtaining different wines from vines of the same variety grown at the same vineyard is becoming of increasing importance. This can be done through the managing of the vineyard, but also some wineries have assayed the separation of the tip and shoulder berries of the clusters of a specific variety with this objective. In this work it is evaluated that, in the final stages of maturation, differences exist in the probable alcoholic degree, total acidity of the must, as well as in the aromatic composition of skin and flesh of berries coming from the tips and shoulders of the clusters. Gas chromatography coupled to mass spectrometry (GC-MS) was used to determine the aromatic composition, in the skin and flesh of each sample, either tip or shoulder berries from the clusters. The obtained results showed that there was not variability for the probable alcoholic degree and total acidity between the shoulders and tips, whereas there was variability for their aromatic composition. For the berries from the tips of the clusters most of volatiles were found in the flesh (except aldehydes) and spicy and floral nuances (with the only exception of β-ionone) were in higher proportions. For the berries from the shoulders of the clusters, most of volatiles were found in the skin (monoterpenes, norisoprenoids, aldehydes, and C6 alcohols), where the flesh was slightly richer in aromatic alcohols, volatile phenols and pantolactone; β-ionone and herbaceous nuances were in higher proportions. These results are promising for those wineries that are considering the chance of separating berries from tips and shoulders of the clusters for the elaboration of different quality wines. © 2011 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2011.10.042
issn: 0308-8146
Appears in Collections:(MBG) Artículos
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