Volatile composition of Spanish red wines: effect of origin and aging time

This study investigated the volatile profile of the red wines from different Spanish Protected Designations of Origin (PDO), sited very closely in the Castilla y León region, and from different categories (young and aged) to found the compounds that allowed differentiate them. Fifty-three volatile c...

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Bibliographic Details
Published in:European food research & technology 2022-07, Vol.248 (7), p.1903-1916
Main Authors: del Barrio Galán, Rubén, Bueno-Herrera, Marta, de la Cuesta, Pedro López, Pérez-Magariño, Silvia
Format: Article
Language:English
Subjects:
Aging
Agriculture
Analytical Chemistry
Aroma compounds
Biotechnology
Chemical composition
Chemistry
Chemistry and Materials Science
Esters
Ethyl esters
Flavors
Food Science
Forestry
Gas chromatography
Grapes
Headspace
Mass spectrometry
Mass spectroscopy
Oak
Original Paper
Oxidation
Sensory evaluation
Solid phase methods
Solid phases
Terpenes
Volatile compounds
Wines
Wood
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Summary:This study investigated the volatile profile of the red wines from different Spanish Protected Designations of Origin (PDO), sited very closely in the Castilla y León region, and from different categories (young and aged) to found the compounds that allowed differentiate them. Fifty-three volatile compounds were identified and quantified using the headspace solid-phase micro-extraction technique and gas chromatography–mass spectrometry analysis (HS-SPME-GC/MS). The best differentiation was observed between those from Ribera del Duero (RD) and those from Bierzo (BI). RD wines, which are elaborated mainly with Tempranillo grape variety, were characterized by having the higher content of those compounds responsible of positive fruity, floral, and oak wood aromas which could increase their sensory complexity. BI wines, elaborated with Mencia grape variety were characterized by having higher content of oxidation volatile compounds. According to their category, and as it was expected, young and short aged wines (oak wines) were richer in fruity aroma compounds and some cheese off flavours, and crianza and reserve wines richer positive oak wood aromas. Crianza and reserve wines were also richer in some fruity (branched ethyl esters) and floral aromas (terpenes) than young wines, improving their aroma profile.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-022-04014-x