Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinífera) grown in Betanzos (NW Spain)

Mar Vilanova^1,4, Zlatina Genisheva², Lorenzo Bescansa³, Antón Masa1 and José M. Oliveira²
¹ Misión Biolóxica de Galicia (CSIC). PO Box 28, 38080, Pontevedra (España).
² IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga (Portugal).
³ Adega Lorenzo Bescansa S.U.L. Betanzos (Spain).
4 Corresponding author. Email: mvilanova@mbg.cesga.es

J. Inst. Brew. 115(1), 35–40, 2009 | VIEW ARTICLE

ABSTRACT
Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C13-norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.

Key words:
Agudelo, Blanco lexítimo, GC-FID, Serradelo, Vitis vinifera, volatile compounds.