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

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices.

Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”.

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.