scholarly journals Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 10
Author(s):  
Ana Naranjo ◽  
Leticia Martínez-Lapuente ◽  
Belén Ayestarán ◽  
Zenaida Guadalupe ◽  
Irene Pérez ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Low Ph ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
White Variety ◽  
White Wines ◽  
Mass Detector ◽  
Oak Barrels

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

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

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3917
Author(s):  
Juan Moreno-Olivares ◽  
Maria Giménez-Bañón ◽  
Diego Paladines-Quezada ◽  
Jose Gómez-Martínez ◽  
Ana Cebrián-Pérez ◽  
...  
Keyword(s):  
Climate Change ◽  
White Wine ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Volatile Composition ◽  
White Wines ◽  
South Eastern ◽  
Headspace Spme ◽  
Tasting Panel

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.

scholarly journals Evolution of the Aroma of Treixadura Wines during Bottle Aging

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1419
Author(s):  
Iván Vázquez-Pateiro ◽  
Uxía Arias-González ◽  
José Manuel Mirás-Avalos ◽  
Elena Falqué
Keyword(s):  
Sensory Evaluation ◽  
Carbonyl Compounds ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
Wine Quality ◽  
Volatile Phenols ◽  
White Wines ◽  
Aging Period ◽  
Bottle Aging ◽  
Odor Activity Value

Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.

Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose

2004 ◽  
Vol 52 (20) ◽  
pp. 6250-6256 ◽  
Author(s):  
Rosa Jonsdottir ◽  
Gudrun Olafsdottir ◽  
Emilia Martinsdottir ◽  
Gudmundur Stefansson
Keyword(s):  
Gas Chromatography ◽  
Electronic Nose ◽  
Sensory Analysis
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