Aroma Fingerprint Characterisation of La Mancha Red Wines

  • E. Sánchez-Palomo Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Avda. Camilo José Cela, 10, 13071, Ciudad Real, Spain
  • E. Gómez García-Carpintero Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Avda. Camilo José Cela, 10, 13071, Ciudad Real, Spain
  • M.A. González Viñas Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas (UCLM), Avda. Camilo José Cela, 10, 13071, Ciudad Real, Spain

Abstract

In the present study, Rojal, Moravia Dulce and Tortosí wines were elaborated across four harvests (2006
to 2009) from minority red grape varieties cultivated in the La Mancha region of Spain. Wines were
studied by instrumental and sensory analysis to determine the influence of grape variety on the aroma
of the wine. Aroma compounds were isolated by solid phase extraction (SPE) to later be analysed using
gas chromatography–mass spectrometry (GC/MS). The odour activity values (OAVs) for the different
compounds were classified into seven odorant series that describe the aroma profile of these wines (1: fruity,
2: floral, 3: green/fresh, 4: sweet, 5: spice, 6: fatty, and 7: other odours). The total intensities of every
aromatic series were calculated as sum of the OAV of each one of the compounds assigned to this series. All
wines showed the same sequence, with the highest aroma contribution being those of the sweet and fruity
series, followed by fatty. The sensory profile of Rojal, Moravia Dulce and Tortosí wines was evaluated by
experienced wine tasters using a non-structured scale. The panellists founded several differences between
their sensory profiles. This study provides a complete aromatic characterisation of these wines.
Published
2016-09-12
Section
Articles