Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
This study aimed to investigate the impact of three winemaking techniques on the volatile compounds andsensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process(CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) a...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/39608 |
| Acceso en línea: | https://doi.org/10.1016/j.fbio.2024.104121 https://hdl.handle.net/10578/39608 |
| Access Level: | acceso abierto |
| Palabra clave: | Aromatic series Chelva wine Volatile compounds Winemaking techniques |
| Sumario: | This study aimed to investigate the impact of three winemaking techniques on the volatile compounds andsensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process(CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) and wine aging onlees (WL). A total of 32 varietal aroma compounds and 44 volatile compounds formed principally during alcoholicfermentation were identified and quantified by GC-MS independently of the winemaking technique andvintage year. WE showed the highest contents of terpenes, C13-norisoprenoids and benzenic compounds, SCWdisplayed major concentrations of C6 compounds whereas WL exhibited the major concentrations of the principalgroups of volatile compounds formed mainly during alcoholic fermentation. All wines showed the same sequenceof aromatic series, with the highest aroma contribution being those of the fruity, sweet and fatty series. Thedifferences found in volatile compounds modified the sensory aroma profile of CW enhanced the main attributes.These results reveal that the winemaking process used had an important effect on the volatile composition ofChelva wines and can be used for optimizing the elaboration method to ensure wines in concordance withconsumer preferences and that preserved the distinctive aromatic typicity of Cheva wines. |
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