Abstract
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.
Highlights
Palomino fino is the undisputed leading grape variety in the Jerez-Xeres-Sherry D.O.wine production area (Andalusia, Spain) and is considered a key element in the production of dry and sweet sherry wines by biological and oxidative aging [1]
Techniques led to an increase of the total volatile compounds similar to those produced by most yeast strains or glycosidase enzymes
The grape origin and the way of obtaining the must results described in this study show that the supra-extraction-treated wines had a higher have a greater influence on the sensorial profile than the use of yeast strains free aromatic profile in comparison to the control wines, mainly due to extraction and (Figure 4b) and glycosidase enzymes (Figure 4c), with clear differences in the hydrolysis of the glycosidically bound terpenes
Summary
Palomino fino is the undisputed leading grape variety in the Jerez-Xeres-Sherry D.O. wine production area (Andalusia, Spain) and is considered a key element in the production of dry and sweet sherry wines by biological and oxidative aging [1]. Wine production area (Andalusia, Spain) and is considered a key element in the production of dry and sweet sherry wines by biological and oxidative aging [1] This grape variety is adapted to the warm conditions of this south-western Spanish region [2], and it is characterized by its high yield, no remarkable aromatic attributes have been found [3]. The Palomino fino grape variety is considered a “neutral” grape with low content of aroma precursors [2] This “neutral” characteristic makes this grape variety ideal for sherry wine production. The low total acidity of these wines produced in a warm climate contributes to the minimal aromatic intensity and to the lack of freshness [5]
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