Instituto de las Ciencias de la Vid y del Vino, (Universidad de la Rioja, CSIC y Gobierno de la Rioja), 26006, Logroño, Spain.
J Sci Food Agric. 2013 Dec;93(15):3720-9. doi: 10.1002/jsfa.6211. Epub 2013 Jun 6.
The aim of this work was to study for the first time the volatile compounds and olfactory profile of La Rioja red wines made with the local varieties Vitis vinifera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety. The impact of vintage on these compounds was also evaluated, and chemometric techniques were applied to achieve a possible differentiation of the wines.
A clear classification of wines according to grape variety and vintage was obtained. Volatile compounds that differentiated wines by grape variety were varietal aromas whereas vintage was mainly differentiated by compounds formed during the alcoholic fermentation and extracted from wood during the elaboration process in wooden barrels. Sensory analysis also allowed differentiation of wines by grape variety. Tempranillo wines were characterized by liquorice notes, whereas Maturana Tinta de Navarrete wines were the least fruity and showed herbaceous and pepper notes. The sensory profile of Monastel varied between vintages.
These minor grape varieties could provide a good alternative to the most widespread variety in La Rioja: Tempranillo. The use of these varieties produced wines with their own personality and different aromatic profile from other wines on the market.
本研究首次对使用门西亚和纳瓦雷特红葡萄品种酿造的里奥哈红葡萄酒的挥发性化合物和气味特征进行了研究，以特曼尼洛（Tempranillo）为参考品种。此外，还评估了年份对这些化合物的影响，并应用化学计量学技术对葡萄酒进行了可能的区分。
根据葡萄品种和年份对葡萄酒进行了明确的分类。区分葡萄酒品种的挥发性化合物是品种香气，而年份主要通过在酒精发酵过程中形成并在橡木桶中陈酿过程中从木材中提取的化合物来区分。感官分析也允许根据葡萄品种对葡萄酒进行区分。特曼尼洛葡萄酒具有甘草的味道，而纳瓦雷特红葡萄品种则果香最少，带有草本和胡椒的味道。蒙斯特尔葡萄的感官特征因年份而异。
这些次要的葡萄品种可以为里奥哈最广泛种植的品种：特曼尼洛提供一个很好的替代选择。使用这些品种酿造的葡萄酒具有独特的个性和不同于市场上其他葡萄酒的香气特征。
