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Título

Effect of terroir on the volatiles of Vitis vinifera cv. Albariño

AutorVilanova de la Torre, María del Mar ; Zamuz Castro, Sol Ángel ; Vilariño, F.; Sieiro, Carmen
Palabras claveAlbariño variety
Aroma compounds
Characterization
Terroir
Volatile composition
Fecha de publicación2007
EditorSociety of Chemical Industry
CitaciónJournal of the Science of Food and Agriculture 87 (7): 1252-1256 (2007
ResumenThe 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
Versión del editorhttp://dx.doi.org/10.1002/jsfa.2833
URIhttp://hdl.handle.net/10261/9530
DOI10.1002/jsfa.2833
ISSN1097-0010 (Online)
0022-5142 (Print)
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