Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.)

作者：Garcia Munoz Sonia^*; Asproudi Andriani; Cabello Felix; Borsa Daniela

来源：European Food Research and Technology, 2011, 233(3): 473-481.

DOI：10.1007/s00217-011-1538-1

• Aroma
• Gas chromatography
• Glycosides
• Grapevine

The homogenization of international wine market led to a gradual impoverishment of the genetic pool. In fact, in several Spanish Quality Demarcations, the most frequent international varieties are replacing the local ones. As a result, minor varieties, perfectly adapted to the local environmental conditions, are nowadays at risk of extinction. The study of minor varieties could provide useful inputs to satisfy the demand for new and interesting wine products. This work aims at filling a gap in the existing literature, focusing on the aromatic potential of minor varieties. Here, the study of glycosidic volatile compounds and the evaluation of the influence of several variables on aroma composition were considered. Fifty-one glycosidic compounds were identified and quantified. The results revealed differences for glycosidic compounds according to cultivars, berry color, clone and sample origin. The inclusion or not of the cultivars in Quality Demarcation was also discussed. Moreover, the synthesis of some compounds involved in these differentiations seems to have a genetic component. The characterization of aromatic potential of several minor varieties, achieved for the first time, revealed that some of these (Argamusa, Quigat, Pampolat girat, Excursach, Gorgollasssa or Mandn) could represent an excellent option for winemaking and commercial offer diversification strategies, besides being important for these cultivars conservation.

• 出版日期2011-9