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Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines
Author(s) -
Losada Manuel M.,
López Jorge F.,
Añón Ana,
Andrés Jesús,
Revilla Eugenio
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03038.x
Subject(s) - ethyl lactate , isoamyl acetate , chemistry , wine , aroma , winemaking , lees , ethyl hexanoate , food science , aroma of wine , ethyl acetate , chromatography , organic chemistry , catalysis
Changes in the aromatic composition as well as sensory characteristics in Verdejo white wines were analysed based on two factors: the winemaking methodology and the storing time of wine in bottles. The volatile components were determined by GLC‐MS, and the sensory profile was designed and assessed according to the ISO 11035 standard. The results showed that when wines were made in oak barrels, either completely or partially, which means the wines were in contact with the lees, the levels of 1‐octanol, ethyl heptanoate and ethyl decanoate were significantly affected ( P < 0.05); the softness sensation was also influenced ( P < 0.05). However, the amount of time the wines were stored in bottles significantly affected ( P < 0.05) the levels of 1‐hexanol, ethyl heptanoate, ethyl octanoate, ethyl decanoate, hexyl acetate, isoamyl acetate and isoamyl lactate and also an odour note (tropical fruit). The compounds with higher OAV values belong to the groups of esters and fatty acids. For these reasons, the composition and the quality of the aroma of Verdejo white wines appear to be significantly affected both by use of oak barrels in winemaking and the time the wines are stored in bottles.