Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Abstract

Rojal, Moravia Dulce and Tortosí are three red minority grape varieties grown in La Mancha region (Spain). In this work, wines from these grape varieties were elaborated across four harvests (2006–2009). The aroma of wines was studied by instrumental and sensory analysis to determine their typicality and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) and analysed using gas chromatography–mass spectrometry (GC–MS). GC–MS analysis of wines identified 75, 78 and 80 free aroma compounds and 59, 62 and 62 bound aroma compounds in Moravia Dulce, Rojal and Tortosí wines, respectively. C6 and benzenic compounds were the major components of free varietal aroma. Bound aroma fraction was characterised by a larger concentration of benzenic and C13-norisoprenoid compounds, which suggest that these wines possess a great aroma potential.