Terroir 2014 banner
IVES 9 IVES Conference Series 9 Aroma profile of Tempranillo tropical red wines from different seasons in the São Francisco valley, northeast of Brazil

Aroma profile of Tempranillo tropical red wines from different seasons in the São Francisco valley, northeast of Brazil

Abstract

Aromatic characteristics of wines are strongly influenced by agronomical and enological factors, depending of the climate, cultivar and winemaking process. Tropical wines are a new concept of vitiviniculture that is being developped in the Northeast of Brazil since the 80’s, located between 8-9º latitude of the South Hemisphere, where the second most important cultivar used for reds is Tempranillo. In this condition, vines produce grapes and enologists elaborate wines twice a year, because high temperatures, solar radiation and water availability for irrigation.

The aim of this work was to determine aromatic profiles of Tempranillo red wines, from three vintages, by using gas chromatography-mass spectrometer (GC-MS). The volatile compounds were extracted by SPME and analyzed on a Shimadzu GC 2010 Plus instrument. The volatile compounds were identified by comparison of the mass spectra recorded by the spectrometer database-NIST, as well as matching the retention indices and mass spectra with the literature data. The concentration of the volatile compounds was determined and quantified by an external calibration curve.

Results are discussed and showed that Tempranillo red wines presented different aroma profiles according to the vintage and seasons, and compounds were identified as esters, alcohols, acids, hydrocarbons and phenylpropanoid. The comparison of the results with data from the literature suggests that the Tempranillo tropical wines were influenced by climate and cultivar factors, presenting typicality that is highly valorized for wines from a determined region worldwide.

Download the PDF

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

Kirley Marques CANUTO (1),, Edy Souza de BRITO (1), Juliane Barreto de OLIVEIRA (2), Ana Júlia de Brito ARAÚJO (3), Aline Camarão Telles BIASOTO (2), Tigressa Helena S. RODRIGUES (1), Hilton César R. MAGALHÃES (1), Giuliano Elias PEREIRA (4)

(1) Embrapa Tropical Agroindustry, Fortaleza-CE, Brazil
(2) Embrapa Tropical Semi-Arid, Petrolina-PE, Brazil
(3) IF Sertão, Petrolina-PE, Brazil

Contact the author

and

Keywords

Vitis vinifera L., grape; Tempranillo, tropical wines, volatile compounds, typicality

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Terroir et marché des A.O.C

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.
Read More

Illuminating vineyard management: Elevating operational efficiency through advanced sensing and data analytics

In this video recording of the IVES science meeting 2024, Luca Brillante (California State University, Fresno, USA) speaks about vineyard management, advanced sensing and data analytics. This presentation is based on an original article accessible for free on OENO One.

Read More

Evolution of cabernet sauvignon wines macerated with their own toasted vine-shoots

Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.

Read More

Analysing consumers’ decision-making process for non-alcoholic spirit drinks and dehalcolized aromatized wines 

In recent years, the consumption of alcoholic beverages is changing, driven by evolving consumer preferences and societal trends, including a wave of health consciousness. Among these changes, the emergence and proliferation of nolo (no alcohol/low alcohol) alcoholic beverages have gained significant attention within the industry. Nolo alcohol beverages are produced to emulate the appearance, aroma, and taste of alcoholic beverages, potentially facilitating a sense of social integration when consuming a product that closely resembles alcohol.

Read More

Oospore germination dynamics and disease forecasting model for a precision management of downy mildew 

Downy mildew, caused by Plasmopara viticola, is the most economically impactful disease affecting grapevines. This polycyclic pathogen triggers both primary and secondary infection cycles, resulting in significant yield losses when effective disease control measures are lacking. Over the winter, the pathogen survives by forming resting structures, the oospores, derived from sexual reproduction, which produce the inoculum for primary infections. To optimize grapevine downy mildew control and obtain the desired levels of production while minimizing chemical inputs, it is crucial to optimize the timeframe for fungicide application. Disease forecasting models are useful to identify the infection risk.

Read More