Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

  1. Martínez-Pinilla, O. 2
  2. Guadalupe, Z. 23
  3. Ayestarán, B. 23
  4. Pérez-Magariño, S. 1
  5. Ortega-Heras, M. 1
  1. 1 Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Rueda (Valladolid), 47490, Spain
  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Año de publicación: 2013

Volumen: 93

Número: 15

Páginas: 3720-3729

Tipo: Artículo

DOI: 10.1002/JSFA.6211 SCOPUS: 2-s2.0-84887015838 WoS: WOS:000326400300009 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Journal of the Science of Food and Agriculture

Resumen

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. © 2013 Society of Chemical Industry.