Use of different enological techniques to prepare red base wines: Effect on volatile composition

  1. Silvia Pérez-Magariño 1
  2. Marta Bueno-Herrera 1
  3. Carlos González-Huerta 1
  4. Pedro López de la Cuesta 1
  5. Leticia Martínez-Lapuente 1
  6. Sara Bañuelos 1
  7. Zenaida Guadalupe 1
  8. Belén Ayestarán 1
  9. Camila Salgado 1
  10. Laura Palacio 1
  11. Antonio Hernández 1
  12. Pedro Prádanos 1
  1. 1 Grupo de superficies y Materiales porosos, Spain
Actas:
37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza” (Resúmenes de comunicaciones)

Editorial: OIV

ISBN: 979-10-91799-31-7

Año de publicación: 2014

Páginas: 568-569

Congreso: 37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza”

Tipo: Aportación congreso

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Resumen

In recent years, the market of natural sparkling wines is growing quite fast in Spain due to the increase of both national consumption and export volume. Most of the sparkling wines elaborated in our country are white and rosé ones, being the production of red sparkling wines practically non-existent. However, these wines are elaborated in other countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers.One of the initial problems is to obtain suitable base wines that should have moderate alcohol content, good colour intensity and good mouthfeel. Therefore, different winemaking techniques have been studied that allow to obtain suitable base wines for the elaboration of natural red sparkling wines, focused in this work on the volatile composition.Grapes from Tempranillo variety were harvested in two maturity moments: prematurity grapes (PM) with alcohol degree and acidity suitable to elaborate a sparkling wine, but that they do not have the adequate phenolic maturity, and grapes at their optimum degree of maturity (M). Then, two winemaking techniques were carried out for each type of grapes: pre-fermentative cold maceration with dry ice (PM-DI) and rack and return with partial removal of seeds (“delestage”) (PM-D) with the prematurity grapes; and removal of part of the sugar present in must (M-SR) and partial dealcoholisation of wine (M-AR) with the maturity grapes. In both moments, a control wine was also elaborated. All the elaborations were carried out in duplicate.The volatile compounds were analysed by gas chromatography coupled to a mass detector, after a previous liquid-liquid extraction. The analyses were carried out in triplicate.The wines obtained with prematurity grapes had an alcohol degree of 11 º, while those obtained with maturity grapes had 12.5º. Therefore, the M-SR y M-AR wines were reduced their alcohol degree in 1.5º.In general, the wines obtained with maturity grapes showed the highest levels of ethyl esters, mainly ethyl hexanoate, ethyl octanoate and ethyl cinnamate, and of vanillin derivatives, with the exception of M-AR wine that showed a lower ethyl esters of straight-chain fatty acids.On the contrary, the wines elaborated with the prematurity grapes showed the highest concentrations of alcohol acetates and C6 alcohols, 1-hexanol and cis-3-hexenol, compounds responsible of herbaceous aromas.Taking into account these results, the base wines obtained with the maturity grapes could be more suitable than those obtained with prematurity ones for sparkling wine elaboration, although it should be considered other aspects.

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Información de financiación

The authors wish to thank the INIA for financing this study through the project RTA2012-092-C02

Financiadores