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Aroma series as fingerprints for biological ageing in fino sherry‐type wines
Author(s) -
Zea Luis,
Moyano Lourdes,
Moreno Jose A,
Medina Manuel
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2992
Subject(s) - aroma , flor , ageing , food science , wine , chemistry , biology , botany , genetics
BACKGROUND: The contribution of flor yeasts and wood to the ageing of fino sherry type wines was studied by using capillary column gas chromatography to analyse 72 aroma compounds in wines subjected to biological ageing. The odour activity values (OAVs) for the different compounds were classified into eight odorant series that describe the aroma profile of these wines (fruity, chemical, balsamic, vegetable, fatty, empyreumatic, floral and spicy). RESULTS: The fruity samples made up the major series followed by the fatty and spicy at the end of the ageing period. The application of a linear regression model to the OAVs for the different series revealed that the fruity series, which is related to the flor yeasts activity, and the spicy series, which includes the compounds released by wood, are those most closely representing the changes in the aroma of these wines during their ageing. CONCLUSIONS: The comparison of the OAVs for fruity and spicy series along the ageing period can be used to establish a balance between the aroma compounds contributed by the flor yeasts and those extracted from the wood. This balance should be particularly considered in works aimed at shortening the ageing time for these wines. Copyright © 2007 Society of Chemical Industry