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The volatile composition of white Agudelo, Blancolexitimo, Godello and red Serradelo cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C(6)-compounds, alcohols, volatile fatty acids, monoterpenes, C(13)-norisoprenoids, volatile phenols and carbonyl compounds were identified and quantified in free and glycosidically bound forms by gas chromatography-mass spectrometry (GC-MS). The total volatile concentration showed a significant increase between the two ripening stages studied for all cultivars. The free volatile composition increased during maturity for Godello and Serradelo cultivars; however the glycosidically bound concentration increases for all cultivars with exception of B. lexitimo. Free C(6)-compounds ((E)-2-hexanal, 1-hexanol and (E)-2-hexen-1-ol) and bound alcohols (benzyl alcohol and 2-phenylethanol) showed the highest concentrations of volatile compounds for all grape cultivars in the two dates studied. Godello cultivar showed the highest change of volatile concentration between two ripening dates because of the high value of free C(6)-compounds. B. lexitimo was the most terpene-rich cultivar at the last ripening stage due to linalool; however C(13)-norisoprenoids in free form were detected in low concentrations for all cultivars but not in Godello and B. lexitimo cultivars at the last ripening stage. Free hexanoic acid increased during ripening in all cultivars. The evolution of volatiles during ripening of grape juice from the cultivars studied was not proportional to the changes in sugar content, which shows that the technological and aromatic maturities did not occur at the same time in these cultivars. The results also showed the cultivar * ripening date interaction for all, free and bound, groups of compounds.

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Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C 13 -norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.

BACKGROUND: Descriptive analysis is the method most used in sensory analysis for product characterisation. This method is used to identify and quantify different wine sensations and attributes. The aim of this study was to evaluate the effect of the vintage on sensory attributes the Albariño wines from Rías Baixas (Galicia, Spain) and characterise the typical sensory profile of Albariño wine. RESULTS: All descriptors found could be included in six categories: fruity, floral, vegetal, balsamic, lactic and toasted. Significant differences were observed between the aroma descriptors of Albariño wines of different vintages. Apple, apricot, banana, citric, floral, grass, lactic, peach, pear, pineapple, ripe fruit, toasted and tropical fruit were the common descriptors across vintages. Therefore, these attributes may qualitatively be considered as typical descriptors of Albariño wines from Galicia. No significant differences were found for aroma intensity of apricot, grass, ripe fruit and tropical fruit. These descriptors may quantitatively be considered as typical descriptors of Albariño wines. The 2003 and 2005 vintages were the more complex vintages because they displayed a high number of descriptors with ‘adjusted frequencies’ greater than 10%. CONCLUSION: By using sensory descriptive analysis of commercial wines from four vintages, we obtained a sensory profile of Albariño wine. Fruity, floral and grass defined the aroma of Albariño wines. Copyright © 2008 Society of Chemical Industry

Aroma composition was analyzed in grape musts from five Vitis vinifera red cultivars (Pedral, Sousón, Caíño Redondo, Espadeiro and Mencía) grown in Galicia (NW Spain) with the aim to know the potential profile of these varieties. All cultivars were collected from Coto Redondo Winery vineyard (A.O.C. Rías Baixas) and grown under the same conditions. All cultivars (with a total of 96 aroma compounds, 35 free volatile and 61 glycosidically bound compounds) were identified and quantified by GC-MS. The results showed that Caíño Redondo and Pedral had the highest concentrations of volatile compounds. The free fraction showed the highest concentration for all cultivars studied with the exception of Pedral. High concentrations of free C 6 -compounds and free alcohols were found for all red cultivars studied, especially for Caíño Redondo. Sousón and Mencía presented similar characteristics in the free fraction. Pedral showed an important contribution of glycosidically bound compounds. This cultivar showed the highest concentration of bound alcohols, terpenoids, volatile phenols, and C 13 -norisoprenoids. With terpenoids, higher levels were found in the bound fraction than in the free fraction. Regarding C 13 -norisoprenoids, Pedral also showed an important contribution of these varietal compounds. The principal component analysis (PCA) showed a good separation of the different grape cultivars, so they could be discriminated based on their potential volatile composition. The oenological potential of ancient and minority grape varieties from NW Spain, with the aim to provide genetic diversity, is illustrated with this work.