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Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
J Sci Food Agric. 2013 Dec; 93(15):3720-9.JS

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.

Authors+Show Affiliations

Instituto de las Ciencias de la Vid y del Vino, (Universidad de la Rioja, CSIC y Gobierno de la Rioja), 26006, Logroño, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23640744

Citation

Martínez-Pinilla, Olga, et al. "Characterization of Volatile Compounds and Olfactory Profile of Red Minority Varietal Wines From La Rioja." Journal of the Science of Food and Agriculture, vol. 93, no. 15, 2013, pp. 3720-9.
Martínez-Pinilla O, Guadalupe Z, Ayestarán B, et al. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja. J Sci Food Agric. 2013;93(15):3720-9.
Martínez-Pinilla, O., Guadalupe, Z., Ayestarán, B., Pérez-Magariño, S., & Ortega-Heras, M. (2013). Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja. Journal of the Science of Food and Agriculture, 93(15), 3720-9. https://doi.org/10.1002/jsfa.6211
Martínez-Pinilla O, et al. Characterization of Volatile Compounds and Olfactory Profile of Red Minority Varietal Wines From La Rioja. J Sci Food Agric. 2013;93(15):3720-9. PubMed PMID: 23640744.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja. AU - Martínez-Pinilla,Olga, AU - Guadalupe,Zenaida, AU - Ayestarán,Belén, AU - Pérez-Magariño,Silvia, AU - Ortega-Heras,Miriam, Y1 - 2013/06/06/ PY - 2012/10/31/received PY - 2013/04/18/revised PY - 2013/05/02/accepted PY - 2013/5/4/entrez PY - 2013/5/4/pubmed PY - 2014/10/31/medline KW - grape variety KW - red minority varietal wines KW - sensory profile KW - vintage KW - volatile compounds SP - 3720 EP - 9 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 93 IS - 15 N2 - 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23640744/Characterization_of_volatile_compounds_and_olfactory_profile_of_red_minority_varietal_wines_from_La_Rioja_ L2 - https://doi.org/10.1002/jsfa.6211 DB - PRIME DP - Unbound Medicine ER -