Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

  • M. Vilanova Misión Biológica de Galicia (CSIC), Pontevedra, Spain
  • Z. Genisheva IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Minho University, 4710-057 Braga, Portugal
  • M. Graña EVEGA, Station of Viticulture and Oenology of Galicia, Ribadumia, Spain
  • J.M. Oliveira IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Minho University, 4710-057 Braga, Portugal
DOI: https://doi.org/10.21548/34-2-1097

Abstract

This work was carried out to investigate the odorants found in ten varietal wines from different international
grape cultivars (Merlot, Cabernet Sauvignon, Pinot noir, Tempranillo, Sauvignon blanc, Riesling,
Chardonnay, Pinot gris, Pinot blanc and Gewürztraminer) grown in northwest Spain. Monoterpenes,
alcohols, fatty acids, ethyl esters, acetates and volatile phenols were determined by gas chromatographymass
spectrometry (GC-MS). The results showed that Gewürztraminer white wines had the highest
concentration of volatile compounds (35.7 mg/L). Monoterpenes, linalool, terpineol, citronellol and nerol
were detected only in Riesling and Gewürztraminer white wines. In the red wines, Cabernet Sauvignon
followed by Merlot wines showed the highest concentration of total volatile composition (55.60 mg/L and
50.90 mg/L respectively), characterised by a higher concentration of alcohols. Based on the individual odour
threshold, white Gewürztraminer and red Pinot noir wines showed the highest total OAV value. ANOVA
has shown significant differences among wines. Principal component analysis performed a grouping of
the monovarietal wines – Sauvignon blanc-Pinot blanc-Riesling and Pinot gris gris-Gewürztraminer in the
white wines, and Cabernet Sauvignon-Tempranillo in the red wines.

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Published
2016-11-02
Issue
Vol. 34 No. 2 (2013)
Section
Articles

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