Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, La Alberca, Murcia, Spain.
J Sci Food Agric. 2020 Jan 15;100(1):38-49. doi: 10.1002/jsfa.9991. Epub 2019 Oct 15.
Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.
On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.
The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry.
芳香化合物是葡萄酒最终质量的决定因素。本研究在两个连续的季节中进行了半定量分析，旨在通过气相色谱-固相微萃取-质谱法，确定由 12 种新的白葡萄杂交品种（Monastrell[M]与其他品种如赤霞珠[C]、西拉[Syrah][S]和丹魄[T]杂交）产生的挥发性成分的组成，这些杂交品种分别为 MC10、MC180、MC9、MC69、MS30、MS33、MS82、MT103、MT19、MV11、MV67 和 MV7。
一方面，鉴定出 30 种属于不同化学基团（醇类、酸类、萜烯类、法呢醇类和酯类）的芳香化合物。结果表明，一些杂交品种与亲本品种存在显著差异。例如，在 2016 年，Monastrell 和赤霞珠表现出高浓度的醇类、酸类和一些萜烯类化合物，而相应的杂交品种则表现出酯类香气的优势。2017 年，由于土壤气候条件的影响，白葡萄杂交品种的酯类和酸类浓度更高。此外，Monastrell 和赤霞珠的醇类浓度与 2016 年相似。另一方面，感官分析证实了这些结果，因此在 MC69 葡萄酒中检测到薄荷和薄荷醇香气以及清新的品质，尤其是在 2016 年，在 MC180 葡萄酒中检测到果香和酸香，使其具有广泛的复杂性和香气潜力。
本研究首次报道了定向白葡萄酒挥发性成分和感官特征的研究结果，这些白葡萄酒是由 Monastrell 与其他品种，如赤霞珠、西拉、丹魄和 Verdejo 杂交而成。结果表明，由于这些白葡萄杂交品种在葡萄酒香气方面的优质贡献，在该地中海地区种植其中一些品种可能是一个不错的选择。© 2019 化学工业协会。
