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

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Abstract

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.

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Acknowledgements

This study was supported by the project 2017/721 from “Rural Development Program (PDR) of Castilla y León 2014-2020” and financed with FEADER funds. The authors are grateful to the different Regulatory Councils for providing the wines for this study.

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  1. Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain

    Rubén del Barrio Galán, Marta Bueno-Herrera, Pedro López de la Cuesta & Silvia Pérez-Magariño

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  1. Rubén del Barrio Galán
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  2. Marta Bueno-Herrera
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  3. Pedro López de la Cuesta
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  4. Silvia Pérez-Magariño
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Correspondence to Rubén del Barrio Galán or Silvia Pérez-Magariño.

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del Barrio Galán, R., Bueno-Herrera, M., de la Cuesta, P.L. et al. Volatile composition of Spanish red wines: effect of origin and aging time. Eur Food Res Technol 248, 1903–1916 (2022). https://doi.org/10.1007/s00217-022-04014-x

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