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Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

Published online by Cambridge University Press:  16 November 2007

M. VILANOVA ,
S. CORTÉS ,
J. L. SANTIAGO ,
C. MARTÍNEZ  and
E. FERNÁNDEZ
M. VILANOVA*
Affiliation:
Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080 Pontevedra, Spain
S. CORTÉS
Affiliation:
Estación de Viticultura y Enología de Galicia, Ponte San Clodio s/n, 32427 Leiro, Ourense, Spain
J. L. SANTIAGO
Affiliation:
Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080 Pontevedra, Spain
C. MARTÍNEZ
Affiliation:
Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080 Pontevedra, Spain
E. FERNÁNDEZ
Affiliation:
Departamento de Química Analítica y Alimentaria, Área de Química Analítica, Facultad de Ciencias, Universidad de Vigo, As Lagoas s/n, 32004 Ourense, Spain
*
*To whom all correspondence should be addressed. Email: [email protected]
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Summary

The free volatile compounds of two successive vintages of cv. Caiño Tinto, Caiño Bravo and Caiño Longo red wines, together with the volatile compounds released after the enzymatic hydrolysis of their glycosidically bound forms, were identified and quantified by gas chromatography using a flame ionization detector (GC/FID). All these wines possessed the same free volatile compounds; Caiño Longo wines showed the highest concentrations and Caiño Tinto wines the lowest. In all cases, the release of the bound forms of these compounds may contribute to the final aroma, from both a qualitative standpoint (with the appearance of free 4-terpineol, nerol and geraniol) and quantitative standpoint (notable increases were recorded for most of the compounds detected). The principal component analysis (PCA) showed a good separation of the different wine cultivars and vintages. Caiño Tinto wines were more homogeneous between vintages than the others.

Type
Crops and Soils
Information
The Journal of Agricultural Science , Volume 146 , Issue 3 , June 2008 , pp. 325 - 332
Copyright
Copyright © Cambridge University Press 2007

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