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Differentiation of co-winemaking wines by their aroma composition

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Abstract

Co-winemaked Monastrell wines with Cabernet Sauvignon or Merlot, at different proportions have been studied for first time in terms of its odor activity value (OAV) in young wines, aging wines (after 9 months in French oak barrels) and bottled aging wines (aging wines after 6 months in the bottle). The co-winemaking wines showed a different aromatic complexity as they were fruitier and sweeter than the monovarietal ones, enhancing their aroma characteristics, being more evident at 60:40 proportion in case of Merlot for young and aging wines and Cabernet Sauvignon for bottled ones. In terms of extractable oak compounds, Monastrell–Merlot wines showed the highest values suggesting that they may need a shorter period within the barrel than Monastrell–Cabernet Sauvignon ones.

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Acknowledgments

This work has been financed by the Ministerio de Ciencia y Tecnología of Spain (Project VIN01-015-C2-1). Thanks to Antonio Alfaro for his technical assistance and Kathy Walsh for proofreading the English manuscript.

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Authors and Affiliations

  1. Cátedra de Química Agrícola. E.T.S.I. Agrónomos, Universidad Castilla-La Mancha, Campus Universitario, 02071, Albacete, Spain

    Cándida Lorenzo, Amaya Zalacain, Gonzalo L. Alonso & M. Rosario Salinas

  2. Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520, Jumilla, Murcia, Spain

    Francisco Pardo

Authors
  1. Cándida Lorenzo
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  2. Francisco Pardo
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  3. Amaya Zalacain
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  4. Gonzalo L. Alonso
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  5. M. Rosario Salinas
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Correspondence to M. Rosario Salinas.

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Lorenzo, C., Pardo, F., Zalacain, A. et al. Differentiation of co-winemaking wines by their aroma composition. Eur Food Res Technol 227, 777–787 (2008). https://doi.org/10.1007/s00217-007-0786-6

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  • DOI: https://doi.org/10.1007/s00217-007-0786-6

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