Abstract
Multivarietal wines aged in barrels made from the resinous heartwood of the Canary Pine (Vinos de Tea) in La Palma (Canary Islands, Spain) were analysed, together with a control sample and a Greek Retsina wine. The concentrations of various families of varietal and fermentative volatile compounds were determined by gas chromatography and mass spectrometry. Results showed the significant presence of the terpene family, especially terpinen-4-ol and α-terpineol (probably derived from contact with the resinous wood of the barrels), regardless of grape variety. Samples taken from commercial wineries presented significantly lower concentrations of α-terpineol than samples from traditional artisan producers. The principal component analysis clearly differentiated both from the Retsina. It also revealed a correlation between the length of time that wine aged in Canary pine barrels and a sharp increase in α-terpineol, which can be considered a marker of the typicity of these unique traditional wines on the verge of disappearance.
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