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First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain)

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Abstract

Wines produced from Vitis vinifera cv. Castañal from Galicia (NW Spain), harvest 2002 and 2003, were submitted to gas chromatography (GC/FID). A total of 36 varietal and fermentative aroma compounds were identified and quantified. The total concentration of aroma compounds in 2002 and 2003 vintage was 872.06 and 520.70 mg/L, respectively, which include free and bound terpenes and C13-norisoprenoids, alcohols, acetates and ethyl esters. To estimate the contribution of specific compound to the aroma, the odour activity value (OAV) was calculated using the concentration of each component and the corresponding odour threshold reported in the literature. From 36 compounds identified, 10 were determined as the most powerful odorants: β-ionone, 3-methyl-1-butanol, benzyl alcohol, 2-phenylethanol, ethyl acetate, isoamyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate and ethyl octanoate. These data suggested Castañal wines as a fruity (blackberry) and floral (rose) product.

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Acknowledgements

This Project was supported by Ministerio de Ciencia y Tecnología (Spain) (VIN00-036-C6-3, HP2000-0032, RF02-004-C5-2), the Excma. Diputación Provincial de Pontevedra and the Xunta de Galicia (Spain). Mar Vilanova is contracted by CSIC (IBP Program) supported by Fondo Social Europe.

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  1. Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080, Pontevedra, España

    Mar Vilanova & Carmen Martínez

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  1. Mar Vilanova
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  2. Carmen Martínez
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Correspondence to Mar Vilanova.

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Vilanova, M., Martínez, C. First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain). Eur Food Res Technol 224, 431–436 (2007). https://doi.org/10.1007/s00217-006-0322-0

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  • DOI: https://doi.org/10.1007/s00217-006-0322-0

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