Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Abstract

The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.

Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines

“…In this quarter, we can find the wines elaborated with the native strains G3, G9, and G19 from Cellar A, G465 from Cellar F, and G513, G514, G515, and G518 from Cellar E. In this case, a connection point between the strains named above is that their cellars of origin utilize spontaneous fermentation and an organic system of wine production. In accordance with these results, Lorenzo et al [55] observed that the volatile composition of wines from organic or non-organic grapes was considerably different. In particular, they concluded that the OAVs of wines from ecologically-grown grapes had more chemical and floral aromas, while the wines from conventional practices presented a fruitier character.…”