Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

Vilanova, Mar; Vilariño, F.

doi:10.1002/ffj.1677

Cited by 35 publications

(30 citation statements)

References 11 publications

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“…Wine sensory profiles and/or wine chemical composition have been successfully and extensively used to investigate geographical influences on wines made from several grape varieties, such as Riesling (Douglas et al 2001), Chardonnay (Schlosser et al 2005), Albarino (Vilanova and Vilarino 2006), Pinot noir (Cliff and Dever 1996), and Sauvignon blanc (Berna et al 2009). This study is the first to consider and successfully demonstrate the implication of a comprehensive number of wine volatile compounds in the geographic discrimination of Sauvignon blanc wines.…”

Section: Discussionmentioning

confidence: 99%

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Benkwitz¹,

Tominaga²,

Kilmartin³

et al. 2011

Am. J. Enol. Vitic.

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Section: Discussionmentioning

confidence: 99%

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Benkwitz¹,

Tominaga²,

Kilmartin³

et al. 2011

Am. J. Enol. Vitic.

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“…Numerous studies have used descriptive sensory analysis to explore differences in the sensory characteristics of single variety wines, including Cabernet Sauvignon (Heymann and Noble 1987), Chardonnay (Arrhenius et al 1996), Pinot noir (Guinard and Cliff 1987), and Zinfandel (Noble and Shannon 1987) from California, Seyval blanc from Missouri (Andrews et al 1990), Cabernet franc from the Niagara region (Hakimi Rezaei and Reynolds 2010), Cabernet Sauvignon from Australia (Robinson et al 2011a), Riesling from Germany (Fischer et al 1999), Malbec from Argentina (Goldner and Zamora 2007), Albariño from Spain (Vilanova and Vilariño 2006), Touriga Nacional and Tinta Roriz from Portugal (Falqué et al 2004), and Sauvignon blanc from New Zealand and other countries (Lund et al 2009). In addition, numerous studies have predominantly used descriptive sensory analysis to explore the sensory impacts of various viticultural and enological treatments (Lesschaeve 2007, Robinson et al 2011b, such as the influence of oak (Francis et al 1992, Reynolds et al 2001, Cano-López et al 2008, fermentation with different yeast strains and temperatures (Eglinton et al 2000, Soden et al 2000, wine storage temperature conditions (Francis et al 1994, De La Presa-Owens and Noble 1997, Robinson et al 2010, Hopfer et al 2012b, closure types (Godden et al 2001, Skouroumounis et al 2005a, Hopfer et al 2012b, grapevine diseases including Botrytis cinerea and Uncinula necator (powdery mildew) (Stummer et al 2003, Sivertsen et al 2005, and grapevine water status, crop yield, and canopy management (Reynolds et al 1996…”

Section: Sensory Evaluation Of Winementioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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“…These works include those on Albariño (Versini et al, 1994;Carballeira et al, 2001;Vilanova & Masneuf-Pomarède, 2005;Vilanova & Vilariño, 2006;Vilanova et al, 2007;2010), Loureira (Versini et al, 1994;Oliveira et al, 2004;, and Godello (Versini et al, 1994;Vilanova, 2006;Losada et al, 2011). However, how blending affects the volatile composition of these white wines has not yet been studied.…”

Section: Introductionmentioning

confidence: 99%

Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Vilanova

Freire²

2017

SAJEV

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Albariño and Loureira are highly valuable white grape cultivars from the Northwest Iberian Peninsula (Northwest Spain and Northern Portugal). The purpose of this study was to determine how blending affects the volatile composition of Albariño and Loureira white wines. Four Vitis vinifera white wines (Albariño, Loureira, Caiño Blanco and Godello) were blended at different proportions, resulting in four winestwo two-wine blends (83:17 Albariño-Caiño Blanco and 50:50 Loureira-Caiño Blanco) and two threewine blends (48:32:20 Albariño-Loureira-Caiño Blanco and 35:35:30 Loureira-Caiño Blanco-Godello). The blended wines were compared with Albariño and Loureira single wines. The volatile composition of the wines was evaluated using gas chromatography-mass spectrometry to identify changes in the aroma compounds of the blends with respect to the Albariño and Loureira varietal wines. The Loureira and Albariño single wines had the highest concentrations of volatiles. However, the blended wines, especially those with Loureira, showed increases in terpenes and C 13 -norisoprenoids. Discriminant analysis showed that C 6 -alcohols and phenol volatiles were the variables that contributed the most to the differences between Albariño and the blended wines, whereas terpenes and C 13 -norisoprenoids made the greatest contributions to the differences between Loureira and the blended wines. The odour activity value was calculated to analyse the sensory influence of the volatiles, and this showed the superiority of the Loureira single wine aroma and the 50:50 Loureira-Caiño Blanco blended wines vs. Albariño and the other blended wines. The blended wines with a high proportion of Loureira appeared to be richer in volatile compounds, which increased the complexity of the wines' aroma.

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Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

Cited by 35 publications

References 11 publications

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

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