Effects of winemaking techniques on the volatile compounds of Chelva wines

Abstract

This study aimed to investigate the impact of three winemaking techniques on the volatile compounds and sensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process (CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) and wine aging on lees (WL). A total of 32 varietal aroma compounds and 44 volatile compounds formed principally during alcoholic fermentation were identified and quantified by GC-MS independently of the winemaking technique and vintage year. WE showed the highest contents of terpenes, C13-norisoprenoids and benzenic compounds, SCW displayed major concentrations of C6 compounds whereas WL exhibited the major concentrations of the principal groups of volatile compounds formed mainly during alcoholic fermentation. All wines showed the same sequence of aromatic series, with the highest aroma contribution being those of the fruity, sweet and fatty series. The differences found in volatile compounds modified the sensory aroma profile of CW enhanced the main attributes. These results reveal that the winemaking process used had an important effect on the volatile composition of Chelva wines and can be used for optimizing the elaboration method to ensure wines in concordance with consumer preferences and that preserved the distinctive aromatic typicity of Cheva wines.