Abstract
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
Highlights
Dominated by the main international grape cultivars, the development of different white wine types is mostly determined by wine consumer preferences and needs in the global market [1].White wines with specific organoleptic characteristics have been requested in the last years, being the most appreciated those that are characterized by varietal aromas, with green and tropical fruit notes and an elegant acid taste [2]
Foods 2020, 9, 1282 typically show a lower content of phenolic compounds than red ones [3]. Their polyphenolic fraction is usually dominated by hydroxycinnamic acid derivatives, hydroxybenzoic acids, flavonols and flavan-3-ols; it has been demonstrated that these compounds are related to wine sensorial properties, such as the chromatic characteristics, color stability, bitterness and astringency [4]
The optimal total acidity (3.7–5.8 g L−1 ), pH (3.4–3.6) and volatile acidity (0.2–0.4 g L−1 ) values were determined for all wines, with a suitable alcoholic content and within the usual parameters shown by white wines made in this Spanish region [32]
Summary
Dominated by the main international grape cultivars, the development of different white wine types is mostly determined by wine consumer preferences and needs in the global market [1].White wines with specific organoleptic characteristics have been requested in the last years, being the most appreciated those that are characterized by varietal aromas, with green and tropical fruit notes and an elegant acid taste [2]. Wine sensory attributes are defined by their physical and chemical composition, mainly phenolic and volatile compounds, which play an important role in wine quality. Foods 2020, 9, 1282 typically show a lower content of phenolic compounds than red ones [3]. Their polyphenolic fraction is usually dominated by hydroxycinnamic acid derivatives, hydroxybenzoic acids, flavonols and flavan-3-ols; it has been demonstrated that these compounds are related to wine sensorial properties, such as the chromatic characteristics, color stability, bitterness and astringency [4]. Terpenes and norisoprenoids are associated with grape cultivars and may be important for the expression of wine varietal characteristics [5]
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