Boso Alonso, Susana

Cancho-Grande, B.

Figueiredo, M.

González-Barreiro, C.

González-Álvarez, M.

Martínez Rodríguez, María del Carmen

Noguerol Pato, R.

Santiago Blanco, José Luis

Simal-Gándara, J.

Digital.CSIC

CA28: Changes in the aroma profile of three Vitis vinifera cultivars ,-Gran Negro, Mouratón and Brancellao - dependirrg on ripening andthe position of the berries into the bunchI9Sl,"-¡9¡*o,t I. Gonzá,lez-.i lvarez \l l. Figr:eireclo-Ccl¡rzález \[ I. [er.uán riez- Clon zá,lez fl. r.González-Barreiro C i. Canr;ho-Cirandc Il I. Boso--.\lorrso S 2. Santiaqci-Bl¿nco ,InL ?.trlartírrez- Rodríguez -\1 C 2. Sinial-Gá¡cl¿ra J 11) university o{ vigo, \utr i t ion and Bromarology Group, Anal} r ical and Food chemisrr} Departm. ou¡ense. spain2) CSIC-¡, l is ión Biológic¿ de Calicia. \ '  i ¡ iculrúre Group. Pontevedra, Sp¿inThc intorcst of tlie r,vine inclustrv fbr producing t'j les of c¡r:rlir¡- r.vith dif{erentiaied characicristicsin its aromabic composirion has led Galician grr-rrvers (\.W. Spain) to restore olcL traditional /r¿?.eu'iniferrt L. cultiva¡s like flralcellao and l,louralón or Lhe rvellknor.vn teinturier l,lorra,strei llouscher(cultivated undel the local na¡ne Gral Negro).Arorna corrrpounds arising liom bi:rr¡'r¡rct¿bolism (Lerpencs, norisoprerLoids, lrcnzcnc conpounclsand C6 alcoholsl are prescnt in free ¿nd bound gl¡'cosirle fbrr¡ls. Frec forms are vola.[ile cclrnpoundsdirectly involved in ¿roma flavor, while bound glycoside forms should bc ¡ransfri¡mcd in vr¡l¿tilccompounds by h}'drolysis to incre¿lse \'¿rietal a¡omatic characteristics [1]. lree and bound glycosidetbrms are not uniforml¡' distribur;ed beiu'een the berrv llesh and skin l2l. Skins have been found tocontairL more ii)an half the volatile compouncls present in grape bernes [3].Berry compositio¡l varies during ri¡:elirig because both f¡ee and glvcosylatgd forms of r-arictalcompounds a¡e accuuulated in this period of tifrle l4lso it is useful to ibllow ihe evolution of thesevolatiles during l;hc m¿ltrlr¿l,iio¡r p ocess to determine ¡he besr moment for harvestin.g. Charrges iut'he aroma. profile depend not on.Lv on the varietr but also r¡f certain cul¡ural and clilnate-relatedfactors [ilas r,vell as t]re position oi the bnrfies into the brrnch [6]. In this sensc. sonle rvineriesseparated the shoulders (basal zone) and the iips (apical zone) of the bunches ro produce wines ofdifferent qualiiies.In this worl<, grape berries on V itis u'inifera L. Brancellao. Gran Negro (N{orrastrel Bouschet) and\,Iou¡atón were collected from apical and basal positions within the bunch at different states ofripening. Free ancl bound glycoside folms from flesh and skin of grapes were eva,luated separately inorder to contribute to the chara,cteriza.tion of ihese culrivars and to determirre which period of timeand $'hich paru of the bunch exhibit ihe rnaxintum pot?ntial. fbr each cultivar.[1] Z. Y. Giinirt¿r, C. L. Ba¡'on.or.r:. R. L.Ba.umcs. R. E. Co¡donnier. Am. J. Enol. Vitic. 37( i 9 8 6 )  1 1 2 .[2]  B,  lV i lson.  C.  Strauss.  P.  \ \  i l l ia- rns,  - \m.  ,J .  Unol .  \ i ¡ ic .  37 (1986)  i07.[3] R. Cordonnicr. C. Bar-¡¡no'"c. Connaisance de lir Vigne et c.]r.r Vür lJ Ilg8l.) 269.['tr] Bayonove. c. (19931. Les corlposés rerpeniques. In B. Dont¡che $,cJ.), Les acquisil,io,ns r.ér:entesen chromatographie du uin. Applications ri l 'o,nalEse ser¡sorialle des tins \pp. gg-119;. paris. France:Lavoisier.15] S. N,f . Bureau, A. L. Razungles. R. L. B¿:.umes. J Sci. of Food Agric. B0 (2000) 2012.16]  \ l .E.Tar ter ,  S.E.  Keuter .  Am. J .  Enol .  V i r ic .  56 (2005)  36.i00

Changes in the aroma profile of three Vitis vinífera cultivars - Gran Negro, Mouratón and Brancellao - depending on ripening and the position of the berries into the bunch

Changes in the aroma profile of three Vitis vinífera cultivars - Gran Negro, Mouratón and Brancellao - depending on ripening and the position of the berries into the bunch

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