Study of aromatic profile of different crosses of Monastrell white wines

Abstract

BACKGROUND: Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.RESULTS: On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION: The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo.The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. Physicochemical determinations in grapes and winesThe harvested grapes were taken to the winery, where ∘ Brix was measured in each sample to check the ripening stage using a Refractometer Atago RX-5000X (Atago CO, Ltd, Tokyo, Japan). In addition, total acidity (g L -1 ) and pH levels were measured at the end of alcoholic fermentation using a Metrohm 824 (Metrohm AG, Herisau, Switzerland) with a glass electrode (6.0233.100; Metrohm, Herisau, Switzerland) and percentage alcohol was measured (v/v) with an a Wine Anton Paar SP-1 M Alcolyzer (Anton Paar GmbH, Graz, Austria). Isolation of volatile compounds by SPMETen millilitres of each sample was taken from each wine and added to 20-mL vials, and then 25 μL of an internal standard 2-octanol J Sci Food Agric 2020; 100: 38-49

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

“…Finally, characterization of the new Monastrell white crosses showed that the aromatic composition of some of them, such as MT103, MC180, and MC69, is very similar to and even better than that of Verdejo wine. In short, together with the previously published data [64], this study shows that these new varieties are well-adapted to the new edaphoclimatic scenario of south-eastern Spain and are suitable for obtaining wines with good organoleptic characteristics. However, it is also necessary to take into account that comparing samples from different harvest times but from different years cannot be an indicator of only the harvest time.…”

“…A panel of professional tasters characterize aromas in these new varieties from 2016 until 2019 as can be seen in our previous research [64] and this paper. In all of the studies made by our research group, with respect to the aroma assessment in these new varieties, it can be seen how the aromatic characterization of the wines was made according to the optimum moment of harvest.…”

“…A Gerstel auto-sampling device (Gerstel GmbH&Co. KG, Mellinghofen, Germany) was used. Gas chromatographic studies were carried out on an HP 7890B gas chromatograph (GC) system coupled to an HP 5977A quadrupole mass spectrometer (Agilent Technologies, Palo Alto, CA, USA), following the method described by Gómez-Plaza et al [69] and Moreno-Olivares et al [64]. The injector was run in splitless mode for 0.75 min with a 2 mm inner diameter non-deactivated direct liner for the SPME (Agilent Technologies) and a desorption time of 5 min.…”

Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine

“…Acids were considered dominant volatile compounds for the aroma and taste equilibrium in wines and they were produced through yeast. The concentration of acids detected in this experiment were higher than those previously reported (Daniel Moreno‐Olivares et al ., 2020), which might be due to the climatic conditions in 2020. Octanoic acid was present in high concentrations (9.27 ug L −1 –6989.29 ug L −1 ) during fermentation, whereas the concentrations of hexanoic acid and decanoic acid were relatively low and below the threshold.…”

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

“…The IS must not be present (at least at detectable levels) in the samples, it should be similar in analytical behavior to the target analytes and it should be well-resolved from the latter. The compounds 4-methyl-2-pentanol and 2-octanol are the most used internal standards for volatile wine analysis [46,47]. An internal standard can also be employed for the equilibrium in fiber standardization.…”