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Determination of free and bound terpene compounds in Albariño wine

2006; Elsevier BV; Volume: 19; Issue: 6-7 Linguagem: Inglês

10.1016/j.jfca.2005.10.002

1096-0481

Mar Vilanova, Carmen Sieiro,

Wine Industry and Tourism

Aroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas—Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albariño wines, the odour activity value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albariño wines analyzed.