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J Sci Food Agric

Title:		Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja
Author(s):		Martinez-Pinilla O; Guadalupe Z; Ayestaran B; Perez-Magarino S; Ortega-Heras M;
Address:		"Instituto de las Ciencias de la Vid y del Vino, (Universidad de la Rioja, CSIC y Gobierno de la Rioja), 26006, Logrono, Spain"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20130606
Issue:		15
Page Number:		3720 - 3729
DOI:		10.1002/jsfa.6211
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The aim of this work was to study for the first time the volatile compounds and olfactory profile of La Rioja red wines made with the local varieties Vitis vinifera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety. The impact of vintage on these compounds was also evaluated, and chemometric techniques were applied to achieve a possible differentiation of the wines. RESULTS: A clear classification of wines according to grape variety and vintage was obtained. Volatile compounds that differentiated wines by grape variety were varietal aromas whereas vintage was mainly differentiated by compounds formed during the alcoholic fermentation and extracted from wood during the elaboration process in wooden barrels. Sensory analysis also allowed differentiation of wines by grape variety. Tempranillo wines were characterized by liquorice notes, whereas Maturana Tinta de Navarrete wines were the least fruity and showed herbaceous and pepper notes. The sensory profile of Monastel varied between vintages. CONCLUSION: These minor grape varieties could provide a good alternative to the most widespread variety in La Rioja: Tempranillo. The use of these varieties produced wines with their own personality and different aromatic profile from other wines on the market"
Keywords:		Fermentation Flavoring Agents Fruit/*chemistry Humans Odorants/*analysis Principal Component Analysis Species Specificity *Taste Vitis/*chemistry/classification Volatile Organic Compounds/*analysis Wine/*analysis Wood/*chemistry grape variety red minority;
Notes:		"MedlineMartinez-Pinilla, Olga Guadalupe, Zenaida Ayestaran, Belen Perez-Magarino, Silvia Ortega-Heras, Miriam eng England 2013/05/04 J Sci Food Agric. 2013 Dec; 93(15):3720-9. doi: 10.1002/jsfa.6211. Epub 2013 Jun 6"