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Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo ( Vitis vinifera ) grown in Betanzos (NW Spain)
Author(s) -
Vilanova Mar,
Genisheva Zlatina,
Bescansa Lorenzo,
Masa Antón,
Oliveira José M.
Publication year - 2009
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2009.tb00342.x
Subject(s) - aroma , ethyl hexanoate , wine , chemistry , isoamyl acetate , vitis vinifera , aroma of wine , white wine , food science , phenols , composition (language) , ethyl acetate , gas chromatography , ethyl ester , organic chemistry , chromatography , botany , biology , linguistics , philosophy
Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo ) and one red variety ( Serradelo ) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C 13 ‐norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value ( OAV ) was calculated. Twelve compounds showed concentrations above their perception threshold ( OAV >1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β‐damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β‐damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.