Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

Abstract

Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Grenache and Tempranillo grapes were incubated in strict anoxia (75ºC x 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).Five different aroma categories emerged. Grenache may develop specific tropical fruit/citric, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC-MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of 5 specific metabolomic profiles behind the 5 specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical fruit/citric, TDN for kerosene, volatile phenols for woody/toasty, damascenone and massoia lactone, likely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

“…On the other hand, wines like Graciano or Nero d'Avola could become a possible alternative to consumers, like the NF segment in the current study, who prefer wines like Grenache (easily available in the Australian wine market) with more floral, red fruit and confectionary characters (Alegre et al, 2020).…”

“…The NF cohort seems to prefer simple, smooth and fruity wines with red fruit and confectionary characters, whereas the other 2 segments, ASP and WE, liked more complex, oaked and savoury wines. For the NF segment, a varietal like Graciano or Nero d'Avola could become an acceptable alternative for this group's preferences, as both wines were perceived very similarly to a Grenache, which is usually described with the attributes liked by this cohort (Alegre et al, 2020). On the other hand, wines made from Montepulciano and Touriga Nacional cultivars could become alternative varietals for both WE and ASP segments, as these wines exhibited attributes such as jammy, vanilla, woody, high alcohol and viscous, which correspond to the characteristics liked by these 2 segments.…”

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

“…A second relevant observation is that the two sensory descriptors projected on the centre of both plots, alcoholic in 5a and dried fruits in 5b, have been also reported to be common characters to all wine-like aroma reconstitutions (Alegre et al, 2020;Ferreira et al, 2016). This implies that they are not discriminant which explains their position in the plots.…”

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

“…The percentage and type of glycosidic precursors vary among different grape varieties. The main known aglycones are terpenes, C 13 -norisoprenoids, volatile phenols, C 6 compounds, aliphatic alcohols, aliphatic acids, benzenic compounds, and phenolic acid derivatives ( Table 1 ), which can provide floral, fruity, or toasted notes, among others [ 12 , 70 , 71 ].…”