Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain
2006; Wiley; Volume: 21; Issue: 5 Linguagem: Inglês
10.1002/ffj.1744
ISSN1099-1026
Autores Tópico(s)Plant biochemistry and biosynthesis
ResumoAbstract White wines experimentally produced from the white grape variety Albariño from three different areas from Rias Baixas AOC, north‐western Spain, have been analysed in this study. The contents of terpenes, C 13 ‐norisoprenoids, alcohols, acetates and ethyl esters were determined by GC–MS. The Albariño wines from O Rosal are characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters; and wines of Condado do Tea show the highest concentrations of C 13 ‐norisoprenids, principally due to the α‐ionone. Two principal components accounting for 90.7% of the total variance were calculated by means of a principal components analysis (PCA), and the graphical representation of these two components allows grouping the wines according their respective origins. Volatile compounds with fruity and floral odours showed the highest odour activity values, contributing in a great measure to the aroma of Albariño wines. Copyright © 2006 John Wiley & Sons, Ltd.
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