Abstract
The quality of wines has often been associated with their geographical area of production, as well as the grape variety used in their elaboration. Many research studies have been carried out to characterize and differentiate between red wines labeled with Protected Designation of Origin (PDO) from different geographical areas, but very few have been carried out on white and rosé wines. The objective of this work was to characterize white and rosé PDO wines from different geographical areas of Spain very close to each other elaborated with different grape varieties and select the variables that most contribute to their differentiation. Analysis of variance (ANOVA) and principal component analysis (PCA) were used as statistical methods. The ethanol content was the nonvolatile variable that most contributed to differentiating between some of the white and rosé wines according to their PDO. The white wines from RD (Ribera del Duero) and BI (Bierzo) were characterized by a high terpenic content (floral notes) while the wines from RU (Rueda), TO (Toro) and CI (Cigales)by a high content of ethyl esters and alcohol acetates (fruity aromas). The rosé wines elaborated with the Mencía grape variety from BI were characterized by their highest polysaccharidic content, which could have a positive sensory effect on the mouthfeel. The rosé wines from CI were characterized by their volatile profile complexity, having the highest content of volatile compounds from the oak wood, terpenes and C6 alcohols which provide pleasant woody, floral and herbaceous aromas. On the contrary, the RD wines were richest in alcohol acetates responsible for fruity aromas.
Highlights
Phenolic and volatile compounds have been the most common variables studied in wines due to their importance in chemical, physical and sensory properties [1,2,3,4]
Total organic acids and glycerol were analyzed according to the methodology described in [26], with some modifications [15], and using a high-performance liquid chromatography (HPLC) column coupled to a diode array detector (DAD) and a refractive index detector (RID)
The wines from RD (Ribera del Duero) were characterized by higher total acidity than the other wines. This variable is highly associated with the content of organic acids [26], this correlation was not observed in this study because the RD wines did not exhibit the highest values
Summary
Phenolic and volatile compounds have been the most common variables studied in wines due to their importance in chemical, physical and sensory properties [1,2,3,4]. Volatile compounds affect the olfactory quality of wines, which can come from grapes and the fermentation and aging processes of wines which affect the fruity, floral, herbaceous and toasted notes [3,4]. Other molecules, such as polysaccharides, have been studied in the recent years because they have gained interest, mainly due to their influence in the olfactory and gustatory sensory phases of wines [5,6,7]. Glycerol and ethanol content as well as pH and total acidity can influence the gustatory sensory properties of wines such as acidity, sweetness, body, bitterness and astringency [10,11,12,13]
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