terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Volatile composition of base wines to obtain sparkling wines from seven autochthonous grape varieties from Castilla y León (Spain)

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

Abstract

The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration ofsparkling wines from seven autochthonous grape varieties of Castilla y León. The ‘Albarín’, ‘Godello’ and ‘Verdejo’white grape cultivars contribute with more fruity notes than the ‘Viura’ and ‘Malvasía’ cultivars; and ‘Prieto picudo’coloured grape cultivar has more fruity character than ‘Garnacha’.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Montserrat SÁNCHEZ-IGLESIAS1, Silvia PÉREZ-MAGARIÑO1, Miriam ORTEGA- HERAS1, Carlos GONZÁLEZ1, Leticia MARTÍNEZ2, Zenaida GUADALUPE2, Belén AYESTARÁN2

1 Consejería de Agricultura y Ganadería. Instituto Tecnológico Agrario de Castilla y León. Estación Enológica. C/ Santísimo Cristo 16, Rueda, E.

2 Dpto Agricultura y Alimentación. Facultad de Ciencias, Estudios Agroalimentarios e Informática. Universidad de la Rioja. C/ Madre de Dios 51. 26006 Logroño, E.

Contact the author*

Keywords

sparkling wines, grape varieties, volatile compounds

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Uvalino wine: chemical and sensory profile

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

Different oxygen and sulphur dioxide concentrations in ‘Sauvignon blanc’ must: effect on the composition of the must and wine

The effects of different oxygen and sulphur dioxide additions to South African ‘Sauvignon blanc’ musts were investigated. Oxygen addition without SO2 protection led to lower levels of certain volatile thiols in the wines, with a corresponding decrease in certain phenols and glutathione concentrations.

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

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.

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.