University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
University of Castilla-La Mancha, Area of Food Technology, Faculty of Sciences and Technologies, Chemical Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
Food Res Int. 2019 May;119:135-142. doi: 10.1016/j.foodres.2019.01.049. Epub 2019 Jan 22.
The aim of this study is the chemical and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatography Mass Spectrometry (GC-MS) was employed by their analysis. Aroma Sensory Profile of wines was defined using the Quantitative Descriptive Sensory Analysis (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chemical nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.
本研究旨在通过连续五个年份的白 Chelva 葡萄酒的化学和感官描述来研究其香气。固相萃取（SPE）用于分离挥发性化合物，气相色谱-质谱联用（GC-MS）用于分析。采用定量描述感官分析（QDA）来定义葡萄酒的香气感官特征。在 Chelva 葡萄酒中共鉴定出 77 种挥发性化合物。Chelva 葡萄酒含有大量具有不同化学性质和不同香气描述符的芳香化合物，这将增加这些葡萄酒的香气复杂性。Chelva 葡萄酒的香气感官特征是通过更高的新鲜桃香和柠檬酸、青苹果、热带水果和甜味的香气强度来定义的。本研究表明，在拉曼恰地区种植的 Chelva 葡萄品种具有很大的香气潜力和复杂的感官特征，可以作为该地区传统葡萄品种的一种可行替代，以增加消费者的选择。
