Abstract
The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.
Highlights
The grape quality is the first factor that conditions the wine quality, so it is very important to make innovation in the current world of vine-growing in order to achieve a differential quality product
In relation to the pulp, the values reached were the same in both types of grapes, 16. Both sugar increase and acidity decrease was evaluated, as well as adherence to the skin and aromatic evolution of it. When these results were related with the ratio °Baumé/total acidity in the harvest day, we found that there were few differences between Monastrell non-organic and organic (2.14 and 2.36, respectively)
The concentration of total alcohols was higher in samples from ecologically grown grapes, but the concentration of esters and acids was higher in samples from conventionally grown grapes, and this was maintained throughout the alcoholic fermentation
Summary
The grape quality is the first factor that conditions the wine quality, so it is very important to make innovation in the current world of vine-growing in order to achieve a differential quality product. That be attempting innovate at the same time, agronomic practices have the organic viticulture philosophy that leads us to focus viticulture practiced by our ancestors in an encounter with nature and our vineyard patrimony (climate and soil). Consumers are becoming more and more concerned about choosing foods which are both healthy and respectful of the environment. For this reason, agriculture where neither fertilizers nor insecticides and other pest control synthetic substances are used has increased in popularity. The sustainable agronomic practices begin reuse cover crops and natural products such as manure or compost [1]. The presence of any chemical residue in wine is avoided [2]
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