Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

“…The C 6 compounds concentrations in all the wines studied were significant lower than the observed on free volatile aroma (Table 1). These results confirm the limited importance of C 6 compounds on the bound fraction, as occurs with other variety grapes (Cabaroglu et al, 2003;Sánchez-Palomo et al, 2006García-Carpintero et al, 2011a, 2011b. In all wines studied the major component of this group of compounds was 1-hexanol.…”

“…Thus, the level and relationships between these compounds could be considered as characteristic of the V. vinifera variety. Specifically, for Rojal, cis-3-hexen-1-ol was higher than trans form in all of the samples analyzed from the four vintages considered; these results are in agreement with Boido et al, 2003 in wines from Tannat grape variety and by García-Carpintero et al, 2011a, in wines from Bobal grape variety and opposite result were found by García-Carpintero et al, 2011b in wines from Moravia Agria grape variety.…”

“…The ability of the enzyme preparation used to release glycosidically-bound compounds from grapes, AR-2000, has been confirmed in numerous studies (Baek & Cadwallader, 1999;Sánchez-Palomo et al, 2006García-Carpintero et al, 2011a, 2011b The volatile compounds released from the bound fraction by enzyme hydrolysis in Rojal wines are shown in Table 3. As can be observed, from the different chemical families considered in the analysis of the aglycones liberated by the aroma precursors, 60 compounds (three C 6 -compounds, nine terpenes, five C 13-norisoprenoids, 22 benzenic compounds, four alcohols, five esters and 13 aliphatic acids) have been found in quantifiable amounts in studied wines.…”

“…The evaluation of glycosidic precursors in non-aromatic varieties has gain relevance during the last years (Sánchez-Palomo et al, 2007;Loscos et al, 2009;Pedroza et al, 2010;García-Carpintero, et al, 2011a, 2011b. The ability of the enzyme preparation used to release glycosidically-bound compounds from grapes, AR-2000, has been confirmed in numerous studies (Baek & Cadwallader, 1999;Sánchez-Palomo et al, 2006García-Carpintero et al, 2011a, 2011b The volatile compounds released from the bound fraction by enzyme hydrolysis in Rojal wines are shown in Table 3.…”

“…Particular attention has been devoted recently to the analytical characterization and the quality improvement of the varietal aroma of wines. Several studies have focused on the identification of volatile components of different varieties including the volatile components originating from the nonvolatile precursors (Gunata et al, 1985;Sánchez-Palomo et al, 2006Ugliano et al, 2006;Ugliano & Moio, 2008;Rocha et al, 2010;García-Carpintero et al, 2011a, 2011b. These precursors have been reported as glycosides having the aroma compounds as their aglycons.…”