Terroir 2008 banner
IVES 9 IVES Conference Series 9 Contribution to the sensory and volatile characterization of four traditional Galician red varieties

Contribution to the sensory and volatile characterization of four traditional Galician red varieties

Abstract

Galicia, a region sited in the northwest of Spain, is one of the most important wine production area, with five Appellations of Origin Controlled (AOC). In the last few years, there is a growing interest within the Galician winemaking industry in the recuperation of the denominated traditional or noble varieties, in order to endow differentiated and singular characteristics to the Galician red and white wines. Caiño is the name of some minor red Vitis grown in this region. This general name involves a group of red autochthonous cultivars, including Caiño Redondo, Caiño da Terra, Caiño Longo and Caiño Astureses, each of them with different characteristics.
The quality of these grapes is appreciated in winemaking but the majority of Caiño wines are elaborated blended with other varieties of Galician grapes (Mencia, Souson, Garnacha), because pure red Caiño wines present a high acidity that requires blending to balance them. Considerable research and development on the viticulture and enology of these varieties are still necessary, in particular in relation to the chemical aroma composition and the sensory properties of the corresponding wines.
In the present communication we contribute with the study of the aroma composition to a better understanding of the wines obtained exclusively from the four cultivars with the name Caiño. The other aim of this study was to establish the aromatic profile, in terms of attributes, that identifies the aroma of young wines from Caiño Redondo, Caiño da Terra, Caiño Longo and Caiño Astureses cultivars

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Sandra CORTÉS DIÉGUEZ, Susana RÍO SEGADE, Francisco REGO MARTÍNEZ and Emilia DÍAZ LOSADA

Estación de Viticultura e Enoloxía de Galicia (EVEGA). Ponte San Clodio s/n, Leiro, 32427, Ourense, España

Contact the author

Keywords

Red wines, Sensory analysis, Volatile compounds

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Prediction of sauvignon blanc quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and machine learning

The main goal of the current study is the development of a cost-effective and easy-to-use method suitable for use in the laboratory of commercial wineries to analyze wine aroma. Additionally, this study attempted to establish a prediction model for wine quality gradings based on their aroma, which could reveal the important aroma compounds that correlate well with different grades of perceived quality METHODS: Parameters of the SHS−GC−IMS instrument were first optimized to acquire the most desirable chromatographic resolution and signal intensities. Method stability was then exhibited by repeatability and reproducibility. Subsequently, compound identification was conducted. After method development, a total of 143 end-ferment wine samples of three different quality gradings from vintage 2020 were analyzed with the SHS−GC−IMS instrument. Six machine learning methods were employed to process the results and construct a quality prediction model. Techniques that aim to explain the model to extract useful insights were also applied.

Read More

Text mining of wine reviews to investigate quality markers of ‘Nebbiolo’ wines from Valtellina

In Valtellina zone (north Italy), the winemaking of ‘Nebbiolo’ grapes leads to the production of two main wine types: classic red wines from fresh grapes, usually classified as Valtellina Superiore DOCG (mandatory oak aging) or Rosso di Valtellina DOC, and the Sforzato di Valtellina DOCG, which is produced using withered grapes according to traditional product specification and subjected to mandatory oak aging process. The withering process influences grape chemical composition and, in turn, the wine sensory profile, which is strongly linked to the wine quality and typicity perceived by consumers.

Read More

Using gene editing to improve the hydraulic properties of grapevine roots under water stress conditions

Context and purpose of the study. Epidermal Patterning Factors are a family of small peptides that are highly conserved in the plant kingdom and are involved in several physiological and developmental processes.

Read More

Estudio de fertilidad en variedades blancas en Castilla-la Mancha

La adaptación de nuevas variedades a zonas de cultivo fuera de su área de origen presenta múltiples interrogantes. En Castilla-La Mancha se está produciendo en los últimos años una gran inquietud por la diversificación y la reconversión de variedades.

Read More

Factors affecting flavonols instability of red wines due to climate change

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

Read More