Skip to main content
SpringerLink
Log in

Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The homogenization of international wine market led to a gradual impoverishment of the genetic pool. In fact, in several Spanish Quality Demarcations, the most frequent international varieties are replacing the local ones. As a result, minor varieties, perfectly adapted to the local environmental conditions, are nowadays at risk of extinction. The study of minor varieties could provide useful inputs to satisfy the demand for new and interesting wine products. This work aims at filling a gap in the existing literature, focusing on the aromatic potential of minor varieties. Here, the study of glycosidic volatile compounds and the evaluation of the influence of several variables on aroma composition were considered. Fifty-one glycosidic compounds were identified and quantified. The results revealed differences for glycosidic compounds according to cultivars, berry color, clone and sample origin. The inclusion or not of the cultivars in Quality Demarcation was also discussed. Moreover, the synthesis of some compounds involved in these differentiations seems to have a genetic component. The characterization of aromatic potential of several minor varieties, achieved for the first time, revealed that some of these (Argamusa, Quigat, Pampolat girat, Excursach, Gorgollasssa or Mandón) could represent an excellent option for winemaking and commercial offer diversification strategies, besides being important for these cultivars conservation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Lesschaeve I (2007) Sensory evaluation of wine and commercial realities: Review of current practices and perspectives. Am J Enol Vitic 58:252–258

    Google Scholar 

  2. Fang Y, Qian M (2006) Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. J Agric Food Chem 54:8567–8573

    Article  CAS  Google Scholar 

  3. Duchêne E, Legras JL, Karst F, Merdinoglu D, Claudel P, Jaegli N, Pelsy F (2009) Variation of linalool and geraniol content within two pairs of aromatic and non-aromatic grapevine clones. Aust J Grape Wine R 15:120–130

    Article  Google Scholar 

  4. Ferreira V, López R, Cacho JF (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80:1659–1667

    Article  CAS  Google Scholar 

  5. Esti M, Tamborra P (2006) Influence of winemaking techniques on aroma precursors. Anal Chim Acta 563:173–179

    Article  CAS  Google Scholar 

  6. Ribéreau-Gayon P, Maujean A, Dubourdieu D (2006) Varietal aroma. In: Handbook of Enology. The chemistry of wine stabilization and treatments, 2nd edn. Wiley, Chichester, pp 205–230

  7. Peinado RA, Moreno J, Bueno JE, Moreno JA, Mauricio JC (2004) Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem 84:585–590

    Article  CAS  Google Scholar 

  8. Loscos N, Hernández-Orte P, Cacho J, Ferreira V (2007) Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. J Agric Food Chem 55:6674–6684

    Article  CAS  Google Scholar 

  9. Ugliano M, Moio L (2008) Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine. Anal Chim Acta 62:79–85

    Article  Google Scholar 

  10. Cabrita MJ, Costa Freitas AM, Laureano O, di Stefano R (2006) Glycosidic aroma compounds of some Portuguese grape cultivars. J Sci Food Agric 86:922–931

    Article  CAS  Google Scholar 

  11. Mulet A, Berna A, Forcen M (1992) Differentiation and grouping characteristics of varietal grape musts and wines from Majorcan origin. Am J Enol Vitic 43:221–226

    Google Scholar 

  12. Loscos N, Hernández-Orte P, Cacho J, Ferreira V (2009) Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties. J Agric Food Chem 57:2468–2480

    Article  CAS  Google Scholar 

  13. Ryan D, Prenzler PD, Saliba AJ, Scollary GR (2008) The significance of low impact odorants in global odour perception. Trends Food Sci Tech 19:383–389

    Article  CAS  Google Scholar 

  14. Rocha MS, Rodrigues F, Coutinho P, Delgadillo I, Manuel A, Coimbra MA (2004) Volatile composition of Baga red wine: assessment of the identification of the would-be impact odourants. Anal Chim Acta 513:257–262

    Article  CAS  Google Scholar 

  15. Forcen M, Berna A, Mulet A (1993) Using aroma components to characterize Majorcan varietal red wines and musts. Lebensm Wiss Technol 26:54–58

    CAS  Google Scholar 

  16. García-Muñoz S, Lacombe T, de Andrés MT, Gaforio L, Muñoz-Organero G, Laucou V, This P, Cabello F (2011) Grape varieties (Vitis vinifera L.) from the Balearic Islands: genetic characterization and relationship with Iberian Peninsula and Mediterranean Basin. Gen Res Crop Evol. doi:10.1007/s10722-011-9706-5

  17. di Stefano R (1991) Proposition d’une méthode de préparation de l’échantillon pour la détermination des terpènes libres et glycosides des raisins et des vin. Bull OIV 64:219–223

    CAS  Google Scholar 

  18. Lorrain B, Ballester J, Thomas-Danguin T, Blanquet J, Meunier JM, le Fur Y (2006) Selection of potential impact odorants and sensory validation of their importance in typical Chardonnay wines. J Agric Food Chem 54:3973–3981

    Article  CAS  Google Scholar 

  19. Lee SJ, Noble AC (2003) Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J Agric Food Chem 51:8036–8044

    Article  CAS  Google Scholar 

  20. Marais J, Rapp A (1991) The selection of aroma-rich clones of Vitis vinifera L. cv. Gewürztraminer and Weisser Riesling by means of terpene analyses. S Afr J Enol Vitic 12:51–56

    CAS  Google Scholar 

  21. Botelho G, Mendes-Faia A, Clímaco MC (2010) Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O. Anal Chim Acta 657:198–203

    Article  CAS  Google Scholar 

  22. Franco M, Peinado RA, Medina M, Moreno J (2004) Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. Agric Food Chem 52:3905–3910

    Article  CAS  Google Scholar 

  23. Maitre I, Symoneaux R, Jourjon F, Mehinagic E (2010) Sensory typicality of wines: how scientists have recently dealt with this subject. Food Qual Prefer 21:726–731

    Article  Google Scholar 

  24. Delfini C, Gaia P, Bardi L, Mariscalco G, Contiero M, Pagliara A (1991) Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines. Vitis 30:253–263

    CAS  Google Scholar 

  25. Pallotta U, Castellari M, Piva A, Baumes R, Bayonove C (1998) Effects of Botrytis cinerea on must composition of three Italian grape varieties. Wein-Wissenschaft 53:32–36

    Google Scholar 

  26. Bueno JE, Peinado R, Moreno J, Medina M, Moyano L, Zea L (2003) Selection of volatile aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties. J Food Sci 68:158–163

    Article  CAS  Google Scholar 

  27. Genovés S, Gil JV, Valles S, Casas JA, Manzanares P (2005) Assessment of the aromatic potential of Palomino Fino grape must using glycosidases. Am J Enol Vitic 56:188–191

    Google Scholar 

  28. Cabaroglu T, Canbas A, Gunata Z (2002) Aroma compounds of Vitis vinifera L. cv. Emir grown in central Anatolia. J Inter Sci Vigne Vin 36:213–219

    CAS  Google Scholar 

  29. Komes D, Ulrich D, Lovric T (2006) Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje. Eur Food Res Technol 222:1–7

    Article  CAS  Google Scholar 

  30. Escudero A, Gogorza B, Melus MA, Ortin N, Cacho J, Ferreira V (2004) Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J Agric Food Chem 52:3516–3524

    Article  CAS  Google Scholar 

  31. Maier W, Peipp H, Schmidt J, Wray V, Strack D (1995) Cell levels of a terpenoid glycoside (Blumenin) and wall-bound phenolics in some cereal mycorrhizas. Plant Physiol 109:465–470

    Article  CAS  Google Scholar 

  32. Fester T, Maier W, Strack D (1999) Accumulation of secondary compounds in barley and wheat roots in response to inoculation with an arbuscural mycorrhizal fungus and inoculation with rhizosphere bacteria. Mycorrhiza 8:241–246

    Article  CAS  Google Scholar 

  33. Rosillo L, Salinas MR, Garito J, Alonso GL (1999) Study of volatiles in grapes by dynamic headspace analysis. Application to the differentiation of some Vitis vinifera varieties. J Chromatogr A 847:155–159

    Article  CAS  Google Scholar 

  34. Stuart KL, Coke LB (1975) The effect of vomifoliol on stomatal aperture. Planta (Bed.) 122:307–310

    Article  CAS  Google Scholar 

  35. Baumes R, Wirth J, Bureau S, Gunata Y, Razungles A (2002) Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines. Anal Chim Acta 458:3–14

    Article  CAS  Google Scholar 

  36. López-Tamames E, Carro-Mariño N, Gunata YZ, Sapis C, Baumes R, Bayonove C (1997) Potential aroma in several varieties of Spanish grapes. J Agric Food Chem 45:1729–1735

    Article  Google Scholar 

  37. Cook Papini P, Mazza G, Gatti M, Bavaresco L (2010) Anthocyanin and aroma profiling of the Albarossa grapevine crossbreed (Vitis vinifera L.) and its parent varieties Barbera and Nebbiolo di Dronero. Vitis 49:121–127

    Google Scholar 

  38. Walker AR, Lee E, Bogs J, McDavid DAJ, Thomas MR, Robinson SP (2007) White grapes arose through the mutation of two similar and adjacent regulatory genes. Plant J 49:772–785

    Article  CAS  Google Scholar 

  39. Dudareva N, Negre F, Nagegowda DA, Orlova I (2006) Plant volatiles: recent advances and future perspectives. Crit Rev Plant Sci 25:417–439

    Article  CAS  Google Scholar 

  40. Chen F, Tholl D, Bohlmann J, Pichersky E (2011) The family of terpene synthases in plants: a mid-size family of genes for specialized metabolism that is highly diversified throughout the kingdom. Plant J 66:212–229

    Article  CAS  Google Scholar 

  41. Chatonnet P, Dubourdieu D, Boidron JN (1995) The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am J Enol Vitic 46:463–468

    CAS  Google Scholar 

  42. Haslam E (1998) Practical polyphenolics. From structure to molecular recognition and physiological action. Cambridge University Press, Cambridge

    Google Scholar 

  43. Duchêne E, Butterlin G, Claudel P, Dumas V, Jaegli N, Merdinoglu D (2009) A grapevine (Vitis vinifera L.) deoxy-D-xylulose synthase gene colocates with a major quantitative trait loci for terpenol content. Theor Appl Gen 118:541–552

    Article  Google Scholar 

  44. Muñoz-Organero G, Ortiz JM (1997) Aroma compounds in grapes from cultivars grown in the Comunidad de Madrid (Spain). Riv Vitic Enol 50:55–64

    Google Scholar 

  45. Zamuz S, Vilanova M (2006) Volatile composition of the Vitis vinifera Albariño musts according to geographic areas from Rias Baixas D.O. (Spain). Ital J Food Sci 18:323–327

    CAS  Google Scholar 

  46. Bayone C, Baumes R, Crouzet J, Günata Z (2003) Aromas. In: Flanzy C (ed) Enología: Fundamentos Científicos y Tecnológicos, 2nd edn. Mundi-Prensa and AMV, Madrid, pp 137–176

    Google Scholar 

  47. Anonymous (1878) Estudio Sobre la Exposición Vinícola Nacional de 1877. Manuel Tello Inc., Madrid

Download references

Acknowledgments

Financial support from INIA project RTA 04 175-C3-3. Sonia García Muñoz was supported by a PhD scholarship from INIA. We thank Josu G. Alday for statistical advice. Sonia García Muñoz thanks to CRA-Centro di Ricerca per l’Enologia, Asti (Italy) for welcoming her during her visiting period.

Author information

Authors and Affiliations

  1. IMIDRA Finca “El Encín”, A2 km 38.200, 28800, Alcalá de Henares, Madrid, Spain

    Sonia García-Muñoz & Félix Cabello

  2. CRA-Centro di Ricerca per l’Enologia, Via Pietro Micca 35, 14100, Asti, Italy

    Andriani Asproudi & Daniela Borsa

Authors
  1. Sonia García-Muñoz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Andriani Asproudi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Félix Cabello
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Daniela Borsa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sonia García-Muñoz.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOC 353 kb)

Rights and permissions

Reprints and permissions

About this article

Cite this article

García-Muñoz, S., Asproudi, A., Cabello, F. et al. Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.). Eur Food Res Technol 233, 473–481 (2011). https://doi.org/10.1007/s00217-011-1538-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-011-1538-1

Keywords

Search

Navigation