Monoterpenic Characterization of White Cultivars from Vinhos Verdes Appellation of Origin (North Portugal)

Abstract

The monoterpenic composition of Alvarinho, Arinto, Avesso, Azal, Batoca, Loureiro and Trajadura Vitis vinifera cultivars from the Vinhos Verdes region (Portugal), in respect to free volatile compounds as well as glycosidically bound aroma precursors, was determined by GC-MS after adsorption on XAD-2 resin. Eighteen monoterpenic compounds were identified and quantified in the free form and twenty-two compounds in the glycosidically bound form. In the free fraction, the Loureiro variety could be easily differentiated from the other six varieties by the important levels of linalool, above the odor perception threshold. This was in contrast to Alvarinho, Avesso, Arinto, Azal and Trajadura, where geraniol prevailed. The Batoca variety showed a very poor monoterpenic profile in the free form. On the other hand, Alvarinho was the richest variety in respect to the glycosidically bound form, followed by Loureiro. In this fraction, linalool and 3,7-dimethylocta-1,5-dien-3,7-diol were the most abundant compounds in the Loureiro grape cultivar; additionally, the isomer (E)-8-hydroxylinalool was in a higher concentration than (Z)-8-hydroxylinalool (sub-region of Sousa), while for the rest of the varieties the (Z) isomer prevailed.

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

“…In Godello cultivar free monoterpenes were not detected at last ripening date and geraniol was only found in Agudelo cultivar at the same date. Geraniol was the most abundant monoterpene in Alvarinho (45.7%) from the north of Portugal, followed by linalool (19.5%) and then by transpyran linalool oxide (10.9%) (Oliveira et al, 2004;Genisheva and Oliveira, 2009). However concentrations of the main free terpenols increased during grape development of Muscat Hamburg, except for geraniol (Fenoll et al, 2009).…”

“…The concentration of varietal aroma compounds in grapes is influenced by several factors such as grape variety and degree of maturity, vintage, climate or vineyard management techniques (Bueno et al, 2003;Oliveira et al, 2006;Genisheva and Oliveira, 2009;Belancic and Agosin, 2007;. It is generally recognized that grape maturity will affect the flavor profile parallel to the sugar content, however it is well accepted that aromatic maturity is achieved before technological maturity (Bayonove and Cordonnier, 1971;Marais, 1983;Marais and van Wyk, 1986).…”

Aroma Glycosides in Grapes and Wine

“…Note: references are represented by numbers. (1) López and others ;(2) Genovés and others ; (3) Cabrita and others ; (4) Souid and others ; (5) Nasi and others ; (6) Genisheva & Oliveira, ; (7) Botelho and others ; (8) Canosa and others ; (9) Pedroza and others ; (10) Rodríguez‐Bencomo and others ; (11) Flamini and others ; (12) Noguerol‐Pato and others ; (13) Genovese and others ; (14) Lamorte and others .…”

Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain

“…Linalool was only identified in the Pedral and Sousón cultivars. Linalool was the most abundant compound in Alvarinho and Loureiro white cultivars from the Vinhos Verdes Region (Portugal) 12 . Monoterpenic compounds are particularly abundant in aromatic white grape varieties such as Muscat, Riesling, Loureiro, Alvarinho, Arinto and Gewürtztraminer 12,19,21,31 , but they are lower in red wines, such as Merlot, Shiraz or Cabernet-sauvignon 17 .…”