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By using analytical techniques, the number of characterised compounds in white wine has been increased to more than 800 (Etievant, 1991; Bayonove et al., 2000). However, only a limited number of them have any significance in the determination of flavour. A method is therefore needed in order to measure the aromatic potency of the different volatile compounds so as to distinguish those compounds which contribute significantly to the overall aroma of wine. With this in mind, several authors (Guth, 1997; Audoin et al., 2001; Aznar et al., 2001; Moyano et al., 2002; Lopez et al., 2003; Rocha et al., 2004; Moreno et al., 2005; Chaves et al., 2007; Zea et al., 2007, 2008; Moyano et al., 2009, 2010; Ruiz et al., 2010; Zea et al., 2010) propose an estimation of the importance of a flavour compound on the basis of its Odour Activity Values (OAVs). Using the calculated OAVs and odour descriptors, we study the odour profile of sherry wines in order to identify differences in the typical aroma compounds ascribable to the ageing procedure used (whether biological or oxidative). However, the large number of compounds involved in the aroma fraction of wine, and the differential odour impact of each one, makes any conclusions difficult and speculative. As such, the aroma fraction of sherry wines was studied by grouping into odorant series (OSs) the odour activity values of the compounds exhibiting similar odour descriptions. This method has the advantage that it greatly reduces the number of variables to be interpreted, preserving their relative importance according to the OAV of each compound. The OS, as an analytical tool, allows the comparison of the aroma fractions of Fino wines with different ageing times so as to study the changes in the aromatic fingerprints during the ageing stage of wines.

Using Odorant Series as an Analytical Tool for the Study of the Biological Ageing of Sherry Wines