Volatile composition of base wines to obtain sparkling wines from seven autochthonous grape varieties from Castilla y León (Spain)

Resumen

Castilla y León has an important number of autochthonous grape varieties with good characteristics to obtain quality sparkling wines. The base wine of these varieties should have different characteristics to those of the still wines, a relatively high acidity and a moderate alcoholic graduation. The employment of these varieties will allow to obtain wines with their own personality, and different from the rest of the sparkling wines that exist in the market. The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from different autochthonous grape varieties of Castilla y León. The base wines were elaborated following the traditional white or rosé winemaking process in stainless steel tanks of 150 liters by duplicate. The studied varieties were: Verdejo and Viura from the Rueda Designation of Origin (DO), Malvasía from the Toro DO, Albarín and Prieto picudo from the Tiena de León DO, Godello from the Bierzo DO and Garnacha from the Cigales DO. The volatile compounds were extracted by liquid-liquid extraction [1] and analysed by GC-MS [2]. The analyses were also carried out by duplicate. The results showed higher levels of ethyl esters and fusel alcohol acetates in the base wines of the Albarín, Godello ancl Verdejo white varieties, compounds which are responsible for the fruity notes. In addition, the wines elaborated with Albarín grapes had higher concentrations of terpenes such linalool ancl terpineol. Furthermore, rosé wines also presented important concentrations of these compounds, especially the one elaborated with Prieto picudo grapes. On the other hand, the wines elaborated with Viura and Malvasía varieties had a smaller fruity character, and in general a lower volatile composition. In summary, the Albarín, Godello and Verdejo white grape varieties contribute with more fruity notes than the Viura ancl Malvasía varieties; and Prieto picudo red grape variety has more fruity character than Garnacha variety. REFERENCE LIST[I] Ortega-Heras, M.: González-Sanjosé, M.L.; Beltrán, S. Analytica Chimica Acta 2002, 458, 85-93.[2] Rodríguez-Bencomo, J.J.; Ortega-Heras, M.; Pérez-Magariño, S.; Cano-Mozo, E.; González-Huerta, C.; González-Sanjosé, M.L. Joumal of Agricultural ancl Food Chemistry 2007, 56, 5102-5111.