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Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

AuthorsVilanova de la Torre, María del Mar ; Cortés, Sandra; Santiago Blanco, José Luis ; Martínez Rodríguez, María del Carmen ; Fernández, Esperanza
Issue Date2008
PublisherCambridge University Press
CitationJournal of Agricultural Science 146: 325-332 (2008)
AbstractThe free volatile compounds of two successive vintages of cv. Caiño Tinto, Caiño Bravo and Caiño Longo red wines, together with the volatile compounds released after the enzymatic hydrolysis of their glycosidically bound forms, were identified and quantified by gas chromatography using a flame ionization detector (GC/FID). All these wines possessed the same free volatile compounds; Caiño Longo wines showed the highest concentrations and Caiño Tinto wines the lowest. In all cases, the release of the bound forms of these compounds may contribute to the final aroma, from both a qualitative standpoint (with the appearance of free 4-terpineol, nerol and geraniol) and quantitative standpoint (notable increases were recorded for most of the compounds detected). The principal component analysis (PCA) showed a good separation of the different wine cultivars and vintages. Caiño Tinto wines were more homogeneous between vintages than the others. Copyright © Cambridge University Press 2007.
Identifiersissn: 0021-8596
e-issn: 1469-5146
Appears in Collections:(MBG) Artículos
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