SPE-GC determination of aromatic compounds in two varieties of white grape during ripening

Lois, L; Diéguez, Sandra Cortés; Peña, M. L. Gil de la; Gómez, Elena

doi:10.1007/bf02490355

Cited by 42 publications

(28 citation statements)

References 5 publications

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“…The Albariño variety, both as a grape and a wine, has been the objective of previous studies 1,2,3,4,5 and is characterized by a high intensity of floral descriptors: free monoterpenes are responsible for these floral notes. 3,6 Young white wines made from Albariño grapes from Galicia contain high concentrations of terpenes and are characterized by fruity and floral odours.…”

Section: Introductionmentioning

confidence: 99%

“…3,6 Young white wines made from Albariño grapes from Galicia contain high concentrations of terpenes and are characterized by fruity and floral odours. 3,7 In this study, compounds responsible for the varietal and fermentative aroma (free terpenes, C 13 -norisoprenoids, alcohols, acetates and ethyl esters) of Albariño wines produced from grapes grown in the principal production areas from Rías Baixas have been determined. The objective of this work was identifying and quantifying the volatile compounds of Vitis vinifera cv.…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

Zamuz

Vilanova

2006

Flavour & Fragrance J

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

Zamuz

Vilanova

2006

Flavour & Fragrance J

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“…Oliveira et al (2008) concluded that terpenols seem to be more important in Loureiro wines and the C 13 -norisoprenoids are more important in Albariño wines. Because of their high concentrations and low aroma thresholds, terpenes and C 13 -norisoprenoids are the principal components responsible for the characteristic aroma of a wine (Carballeira et al, 2001).…”

Section: Volatile Fatty Acidsmentioning

confidence: 99%

“…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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“…2,12 The aim of this study was to establish the aromatic descriptors that identify the aroma of Albariño wines from four different geographic areas from Denomination of Origin Rías Baixas: Val do Salnés, Condado do Tea, O Rosal and Ribeira do Ulla.…”

mentioning

confidence: 99%

Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

Vilanova

Vilariño²

2006

Flavour Fragr. J.

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Young white wines, of the Albariño variety, from different areas of Denomination of Origin Rías Baixas in Galicia (northwest Spain) were evaluated using sensory descriptive analyses by a panel of professional wine tasters. In the first phase of analysis, the wine tasters identified 37 aromatic descriptors in five sessions. The descriptors were then reduced to 17 using statistical methods. In the second phase, the wine tasters identified and rated the intensity of these descriptors for each wine evaluated. Characteristic aromatic descriptors were found in Albariño wines from each particular area. Seven sensory attributes were significantly different (p < 0.05) between the wines (Ripe Fruit, Lactic, Pineapple, Banana, Pear, Citrus fruit and Floral). Principal component analysis of the sensory data permitted differentiation between Albariño wines from different geographic areas in Rías Baixas. Copyright © 2006 John Wiley & Sons, Ltd.

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SPE-GC determination of aromatic compounds in two varieties of white grape during ripening

Cited by 42 publications

References 5 publications

Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

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

Influence of geographic origin on aromatic descriptors of Spanish Albariño wine

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