Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Abstract

Albariño and Loureira are highly valuable white grape cultivars from the Northwest Iberian Peninsula (Northwest Spain and Northern Portugal). The purpose of this study was to determine how blending affects the volatile composition of Albariño and Loureira white wines. Four Vitis vinifera white wines (Albariño, Loureira, Caiño Blanco and Godello) were blended at different proportions, resulting in four winestwo two-wine blends (83:17 Albariño-Caiño Blanco and 50:50 Loureira-Caiño Blanco) and two threewine blends (48:32:20 Albariño-Loureira-Caiño Blanco and 35:35:30 Loureira-Caiño Blanco-Godello). The blended wines were compared with Albariño and Loureira single wines. The volatile composition of the wines was evaluated using gas chromatography-mass spectrometry to identify changes in the aroma compounds of the blends with respect to the Albariño and Loureira varietal wines. The Loureira and Albariño single wines had the highest concentrations of volatiles. However, the blended wines, especially those with Loureira, showed increases in terpenes and C 13 -norisoprenoids. Discriminant analysis showed that C 6 -alcohols and phenol volatiles were the variables that contributed the most to the differences between Albariño and the blended wines, whereas terpenes and C 13 -norisoprenoids made the greatest contributions to the differences between Loureira and the blended wines. The odour activity value was calculated to analyse the sensory influence of the volatiles, and this showed the superiority of the Loureira single wine aroma and the 50:50 Loureira-Caiño Blanco blended wines vs. Albariño and the other blended wines. The blended wines with a high proportion of Loureira appeared to be richer in volatile compounds, which increased the complexity of the wines' aroma.

The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

“…According to this criterion, all the kefir-like beverages obtained from red table grapes could be considered alcoholic beverages. However, these beverages contained ethanol concentrations considerably lower than a drink obtained by fermentation of apple with kefir grains (12.27%, v/v) [48] and some wines produced in Spain [49][50][51][52] (Table 5). From this observation, it seems reasonable to separate the probiotic cells from the fermented medium to obtain two products with different practical applications.…”

Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-batch Subcultures

“…According to this criterion, all the kefir-like beverages obtained from red table grapes could be considered as alcoholic beverages. However, these beverages contained ethanol concentrations considerably lower than a drink obtained by fermentation of apple with kefir grains (12.27%, v/v) 42 and some wines produced in Spain [42][43][44][45][46][47] (Table 5). From this observation, it seems reasonable to separate the probiotic cells from the fermented medium to obtain two products with different practical applications.…”

Screening of Galician grapevine varieties by SNPs, phenotypic traits, and phytopathology

“…In addition, the acquisition of an extensive knowledge about the agronomical and oenological performance of these varieties is also essential as it provides the basis for choosing the most suitable ones to be planted in a specific location, which is of utmost importance in the current context of climate change. Studies performed in recent years with some of these minority varieties have allowed researchers to know them in depth and evaluate their oenological potential, among other characteristics, like, for instance, with "Brancellao", "Mencıá", "Merenzao", "Castañal","Albariño", or "Loureira" for new plantings, being successfully introduced in some PDOs and filling a market niche with different and high-quality wines, linked to the concept of terroir, which surprise consumers and wine professionals (Letaief et al, 2007;Vilanova and Martıńez, 2007;A ́lvarez et al, 2011;Corteś and Dıáz, 2011;Vilanova and Freire, 2017).…”