Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Abstract

Vitis vinifera L.var. Verdejo is a new variety of Denomination of Origin La Mancha located in the Castilla-La Mancha region. It is considered one of the most important Spanish white young wines. Aroma compounds of Verdejo wines from the La Mancha region made from three oenological techniques -the standard method, prefermentative maceration and enzyme treatment -were studied in terms of odour activity values (OAVs). The 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 for every aromatic series were calculated as the sum of the OAVs of each one of the compounds assigned to this series. The fruity and sweet series are the ones most strongly contributing to the aroma profile of Verdejo wines, independently of wine-making technique, while the floral and green series in combination contribute in low proportions. According to the results, wines elaborated with skin contact and enzyme treatment showed higher values in the aromatic series than control wines. These results are in agreement with the mean scores given by the assessors in the sensory analysis of the wines elaborated by the different oenological techniques.

Aromatic profiles of young wines from berries at different heights on grapevines

“…Volatiles, whose odour activity values (DAVs) are above 1, are considered to be potent aroma contributors to wines, but due to the influence of additive or synergistic effects between similar volatiles, a compound exhibiting DAVs<1 might also contribute to wine aroma (Sanchez-Palomo et al, 2010). We found 17 odour-active volatiles with DAVs >1 (Table 3), so with DAVs greater than 50, ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate could be responsible for the aroma in Merlot wines, which supports previous studies of Merlot wine aroma.…”

“…The total intensities for every aromatic series were calculated as the sum of the DAVs of each volatile related to the series (Sanchez-Palomo et al, 2010) and the results are graphed in Figure 3. The major aroma characteristic of the Merlot wines was composed of the fruity and floral series, representing approximately 83% of the total aroma.…”

Aroma Fingerprint Characterisation of La Mancha Red Wines

“…aromatic series and every compound was assigned to one or several aromatic series based on a similar odour descriptor used. The method based in the OAV has been used in recent years in studies on wine aroma, such as in the discrimination of wines obtained from different grape varieties (Guth, 1997;Sánchez-Palomo et al, 2010). Nevertheless, as odour threshold is affected by additive, synergic and antagonistic effects of the volatile compounds in a matrix, the identification of the most powerful odorants only on the basic of their OAV values should be considered tentative.…”

“…Knowledge of the volatile composition of a wine is of great interest, since these compounds are highly related to beverage flavour. Thus, several studies have been carried out to associate the wine volatiles with the grape variety (Versini et al, 1994;García-Carpintero et al, 2011a, 2011b, climatic conditions (Falcão et al, 2007;Louw et al, 2009;Sánchez-Palomo et al, 2010) and various winemaking practices (Aznar et al, 2003).…”

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

“…Table 6 lists the OAV for all vintages studied and average OAVs values for the 31 aroma compounds with OAV>0.1 studied in Rojal wines during four consecutive years the odorant series of these compounds. The method based in the OAV has been used in the latter years in studies on wine aroma, such as in the discrimination of wines obtained from different grapes varieties (Guth, 1997), in works on accelerated ageing wines (Muñoz et al, 2007), in works on wines subjected to biological ageing (Moyano et al, 2002;Zea et al, 2007) and in studies of characterization of impact compounds of monovarietal wines (Sánchez-Palomo et al, 2010;García-Carpintero et al, 2011a, 2011b The aromatic series used in this work group volatile compounds with similar odour descriptors: fruity, floral, green/fresh, sweet, spice, fatty and other odours taking into account their use in previous papers (Sánchez-Palomo et al, 2010;Gómez García-Carpintero el al., 2011a, 2011b. Because of the high complexity of olfactive perceptions, some aroma compounds were included in two or more odorant series according to the finding of some authors (Zea et al, 2007;Charles et al, 2000).…”