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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines

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Abstract

Rioja is one of the most important Spanish wine regions, and commonly produces wines with good aging potential. The quality of Rioja aged wines is well appreciated by tasters and consumers in the international wine market. In this study, the influence of the aromatic composition and oxidation on their sensory profile of different high-quality long-aged wines produced in Rioja was evaluated. The aromatic compounds that can participate actively on the aromatic profile of this type of wines have been identified. In this way, 3-methyl-2,4-nonanedione and 2-phenylacetaldehyde were the most sensory active compounds. At lesser extent, 3-methylbutanal, (E)-2-nonenal, and (E)-2-octenal were also important volatile compounds in this type of wines. Surprisingly, sotolon was only detected as active compounds in the oldest wines with lower price. Contrary, methional mainly appeared as active compound in the youngest samples of wines with higher price. 2-methylpropanal was a non-active compound in wines correctly aged and stored. This work contributes to an improved understanding about the key odorants in Rioja high-quality old wines.

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Acknowledgements

The authors would like to acknowledge the Ministerio of Economía, Industria and Competitividad and the Centro for the Desarrollo Tecnológico Industrial (CDTI) for their financial support, Proyecto VINySOST Programa Estratégico de Consorcios de Investigación Empresarial Nacional 2014 (CIEN). Authors also acknowledge Bodegas RODA S.A. (Haro, La Rioja, Spain) for suppling wine samples and for its contribution.

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Authors and Affiliations

  1. VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, Falset, 43730, Tarragona, Spain

    A. M. Mislata, M. Puxeu, E. Nart & R. Ferrer-Gallego

  2. Sensometria Instrumental (I-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira I Virgili, 43007, Tarragona, Spain

    A. M. Mislata

  3. Bodegas Roda, Avda. Vizcaya, 5. Barrio de la Estación, 26200, Haro, La Rioja, Spain

    E. Tomás

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  1. A. M. Mislata
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Correspondence to R. Ferrer-Gallego.

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Mislata, A.M., Puxeu, M., Tomás, E. et al. Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines. Eur Food Res Technol 246, 1167–1181 (2020). https://doi.org/10.1007/s00217-020-03473-4

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