Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

Abstract

The aroma and volatile composition of wines from five red cultivars from NW Spain (Brancellao, Mencía, Merenzao, Mouratón and Sousón) have been studied by gas chromatography–mass spectrometry (GC–MS) and sensory descriptive analysis (SDA) during three consecutive vintages (2007–2009) in order to characterize these wines. In addition, relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLSR). Results revealed that the effect of “cultivar” was very important as a third of compounds (16 in total) varied significantly (P≤0.05) among varieties. Mencía wines presented the highest concentrations of γ-nonalactone, whereas Sousón wines were the richest in monoterpene compounds. On the contrary, no significant difference was observed with respect to the esters content, probably as a consequence of using the same yeast for all vinifications. Twenty out of 51 quantified volatile compounds were present in some samples at concentrations higher than their corresponding odor thresholds (OAV>1), thus contributing to the final wine aroma. Partial least square (PLS) regression was applied to volatile compounds with OAV>0.2 and aroma descriptors with %GM>10. PLSR yielded a satisfactory model for the prediction of four important aroma descriptors in this set of wines – aroma quality, aroma intensity, herbaceous and red fruit – from instrumental analysis data. This work contributes to gaining knowledge about the sensory profiles and its relation to the volatile composition of minority Galician red grape cultivars.