Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation

Abstract

a b s t r a c tChanges in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatographymass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varieties.

Volatile Compounds from Must and Wines from Five White Grape Varieties

“…These values compare to those found in wines from V. vinifera varieties for which reported values ranged from 117 to 1101 μg/L in six grape varieties grown in Portugal, including Riesling (195 μg/L), and Sauvignon Blanc (390 μg/L) [24,25]. Both the concentration and the sensory impact of C 6 compounds are known to decrease in wine when compared to grape juice.…”

“…Similarly, certain terpenes such as (R)-(+)-limonene were detected in musts but not in wines, whereas others such as geraniol, p-cymenene and β-citronellol were detected in wines but not in musts. Such changes may result from chemical rearrangements occurring during the winemaking process or during maturation in the bottle [25,44]. For example, geraniol may be the precursor of other monoterpenes such as neral, geranial, nerol and β-citronellol, and that process may be affected by yeast in a specific way [44].…”

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

“…Increases in acetate esters in wine samples have been observed during the ageing of wines or remained stable, these findings being in agreement with other studies [54,55]. Among ethyl esters, the most abundant compounds in wines samples were ethyl hexanoate, ethyl decanoate, and ethyl lactate, the same findings were reported for Italian wines, Spanish wines, Polish wines and French wines [48].…”

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

“…During these processes some aromatic compounds are synthesized and some are modified, increasing or decreasing their levels (Oliveira et al, 2008;Rapp et al, 1985;Simpson, 1978a).…”

“…De novo synthesis of this aromatic compound is particularly noteworthy, since phenylacetaldehyde is commonly related to ageing (Oliveira et al 2008). Degradation of the amino acids formed by sugar retroaldolization in the presence of dicarbonylic compounds during ageing leads to the formation of volatile aldehydes, such as methional and phenylacetaldehyde (Oliveira et al 2008). …”