Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

Abstract

The aromatic compounds produced during the fermentation of the red grape cultivars Caio Tinto, Caio Longo, and Caio Bravo were analysed by gas chromatography (FID) on the wines of 2002 and 2003 vintages. In both years, significant differences (p 0.001) were observed between the wines with respect to the concentrations of aromatic compounds. Caio Longo wines had the highest concentrations of acetates and esters. The concentrations of ethyl ester and acetates in Cao Bravo wines were comparatively very low. Principal components analysis confirmed these results: the wines made from the different cultivars and the vintages were clearly different.