Pérez-Navarro José, Izquierdo-Cañas Pedro Miguel, Mena-Morales Adela, Chacón-Vozmediano Juan Luis, Martínez-Gascueña Jesús, García-Romero Esteban, Hermosín-Gutiérrez Isidro, Gómez-Alonso Sergio
Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain.
Foods. 2020 Sep 12;9(9):1282. doi: 10.3390/foods9091282.
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry's growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar ( L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography-diode array detection-mass spectrometry, gas chromatography-mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
能够酿造出具有独特感官特征的不同葡萄酒，是葡萄酒行业发展的主要因素之一，以便吸引广泛的消费者群体。因此，对由新型葡萄品种金色阿尔维洛（Albillo Dorado）和卡萨蒙托内拉（Montonera del Casar (L.)）酿造的白葡萄酒进行了连续两年的研究，并与知名的阿依伦（Airén）葡萄品种进行比较。通过物理化学、分光光度法、高效液相色谱 - 二极管阵列检测 - 质谱法、气相色谱 - 质谱法和感官分析对葡萄酒进行评估。新葡萄酒的色泽特征表现为比阿依伦葡萄品种的葡萄酒颜色更纯净，带有淡绿色调。总体而言，金色阿尔维洛葡萄酒的酚类物质特征显示出较高的黄酮醇和羟基肉桂酸衍生物含量。测定了几种挥发性化合物，并计算了它们的气味活性值，以确定它们对葡萄酒香气的影响。果香系列主导了葡萄酒的香气成分，但阿依伦葡萄酒的香气特征带有更浓郁的香料味和更清新的绿色调。与阿依伦葡萄酒相比，金色阿尔维洛和卡萨蒙托内拉葡萄酒在感官评价中口感不够清新。确定了由这些新型葡萄品种酿造的葡萄酒独特的化学和感官特征，为鼓励葡萄酒市场发展并为消费者提供更多选择提供了替代单一品种葡萄酒。
