2 research outputs found

    Volatile composition and sensory properties of North West Spain white wines

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    The aroma and volatile composition of wines from five white grape cultivars from NW Spain (Loureira, Blanco lexítimo, Torrontés, Treixadura and Albariño) have been studied by gas chromatography–mass spectrometry (GC–MS) and quantitative descriptive analysis (QDA) during three consecutive vintages (2007–2009) in order to characterize these wines. Relationships between the instrumental (volatile) and sensory variables were analyzed through the application of partial least squares regression (PLS1). The results showed significant differences among white wines (P 1), thus contributing to the final wine aroma. Partial least squares regression (PLS1) was applied to significant volatile compounds with OAV > 0.2 and significant aroma descriptors with geometric mean (%GM) > 10. PLS1 yielded a satisfactory model for the prediction of three important aroma descriptors in this set of wines, floral, herbaceous and ripe fruit aromas, and aroma intensity from instrumental analysis data. This work contributes to knowledge about the sensory profiles and its relation to the volatile composition of Galician white grape cultivars.The authors thank Xunta de Galicia (Spain) for financial support for this work (07MRU016403PR Research Project).Peer reviewe

    Volatile composition and sensory properties of North West Spain white wines

    No full text
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