Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars

Abstract

Monovarietal red wines from Caíño da Terra, Caíño Longo, Caíño Bravo and Caíño Redondo grape varieties were analysed in order to determine the volatile composition in terms of fermentative compounds. The wines were also sensorially evaluated with the aim of defining their sensory profile based on the descriptive attributes provided by a panel. Significant analytical and sensorial differences were found among the four wine cultivars. The wine from the Caíño Redondo cultivar showed a lower content for the majority of the aromatic compounds, whereas wines from Caíño Longo and Caíño da Terra cultivars were the most aromatic ones with higher contents in ethyl esters and acetates. Odour activity values (OAV) for all volatile compounds identified were calculated and classified into seven odorant series, fruity, floral, sweet and fatty being the series with higher contribution to the aroma profile of the evaluated wines. Based on the individual odour thresholds, wines from Caíño Longo were the most aromatic, owing to the higher OAV values found for the majority of the volatiles analysed, mainly ethyl esters. Principal component analysis accounted for 81.19% of the variance, thus showing a good separation of the wine cultivars according to the volatile compounds.

Improvement of wine volatile composition through foliar nitrogen applications to 'Cabernet Sauvignon' grapevines in a warm climate

“…The concentration of ethyl lactate in wines elaborated from untreated grapes was the highest. This compound appears generally in relatively high amounts when lactic acid has formed in malolactic fermentation (Cortés-Diéguez et al, 2015). The wine concentration of diethyl succinate in Ur and Ur+S samples was lower than control and Arg wines.…”

“…The wine concentration of diethyl succinate in Ur and Ur+S samples was lower than control and Arg wines. Diethyl succinate increases after the aging of the wine; however, its composition is representative of the wine distillate (Cortés-Diéguez et al, 2015). Ethyl lactate and diethyl succinate did not contribute to the Cabernet Sauvignon wine aroma (OAVs < 0.2) ( Table 3).…”

Conventional and Non-Conventional Yeasts in Beer Production

“…The use of B. bruxellensis as a pure brewing strain, generally, lead to beers containing a large variety of esters, such as ethyl acetate, ethyl lactate, ethyl caproate, and ethyl caprylate. These compounds are desirable; if present in moderate levels, they help increase the flavor complexity of beers, whereas high amounts affect negatively beverage aroma, conferring undesirable, solvent-like buttery and medicinal notes [30]. Otherwise, most authors reported very low quantities of isoamyl acetate, which could be explained by the ability of B. bruxellensis to break down this aroma compound, which is highly desirable in wheat beer [31].…”

Estudio de la diversidad de levaduras en uva de cultivo ecológico y convencional en Galicia: patrones biogeográficos e influencia en las características químicas y sensoriales del vino = Study of yeast diversity in organic and conventional grapes from Galicia: biogeographic patterns and influence on the chemical and sensory characteristics of wine

“…De entre los compuestos aromáticos volátiles para todos los vinos, los OAV más altos fueron exhibidos por el octanoato de etilo (aroma frutal, manzana) y acetato de isoamilo (aroma de plátano), ambos en el vino elaborado con la cepa Mp278 (OAV = 58.00 y 55.72, respectivamente). En cuanto a los alcoholes superiores, los vinos elaborados con la cepa Sb474 produjeron la mayor concentración del compuesto propanol (64 mg/L; OAV = 77.11), con efectos sinérgicos que refuerzan el aroma afrutado a concentraciones comprendidas en el intervalo 11-68 mg/L (Conde González et al, 2010; Cortés-Diéguez et al, 2015).…”

“…Los alcoholes evolucionan poco en el tiempo, aunque pueden aumentar débilmente debido a la hidrólisis de sus acetatos (Dubois, 1994). Los compuestos 1propanol, isobutanol (2-metil-propanol) y 3-metil-butanol fueron los alcoholes superiores más abundantes y se consideran muy importantes en el aroma del vino (Cortés-Diéguez et al, 2015).…”