Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinifera) Grown in NW Spain
Vilanova, M.; Genisheva, Z.; Grana, M.; Oliveira, J. M.
South African Journal of Enology and Viticulture 34(2): 212-222
ISSN/ISBN: 0253-939X Accession: 070714495
This work was carried out to investigate the odorants found in ten varietal wines from different international grape cultivars (Merlot, Cabernet Sauvignon, Pinot noir, Tempranillo, Sauvignon blanc, Riesling, Chardonnay, Pinot gris, Pinot blanc and Gewurztraminer) grown in northwest Spain. Monoterpenes, alcohols, fatty acids, ethyl esters, acetates and volatile phenols were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that Gewurztraminer white wines had the highest concentration of volatile compounds (35.7 mg/L). Monoterpenes, linalool, terpineol, citronellol and nerol were detected only in Riesling and Gewurztraminer white wines. In the red wines, Cabernet Sauvignon followed by Merlot wines showed the highest concentration of total volatile composition (55.60 mg/L and 50.90 mg/L respectively), characterised by a higher concentration of alcohols. Based on the individual odour threshold, white Geurztraminer and red Pinot noir wines showed the highest total OAV value. ANOVA has shown significant differences among wines. Principal component analysis performed a grouping of the monovarietal wines - Sauvignon blanc-Pinot blanc-Riesling and Pinot gris gris-Gewurztraminer in the white wines, and Cabernet Sauvignon-Tempranillo in the red wines.