Wine aroma is formed by volatile compounds of different chemical nature and origins.
Compounds arising from grape metabolism vary as a function not only of the variety but also
of climatic conditions and others. Betanzos is the most northern viticole geographic area from
Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and
Serradelo from Betanzos (NW Spain), harvest in 2006 and 2007, were submitted to gas
chromatography (GC/FID).
A total of 35 varietal and fermentative aroma compounds were identified and quantified
which include terpenes and C13-norisoprenoids, alcohols, acids, esters, phenol volatiles and
C6 compounds. The results for quantification of the aroma compounds in the three varieties
from Betanzos shows that the mean concentration between years was 25039.42ug/L for
Blanco lexítimo 21913.2ug/L for Agudelo and 19804.6μg/L for Serradelo variety. Alcohols,
acids and esters were the most important volatile compounds in the varieties from Betanzos.El aroma del vino está formado por compuestos volátiles de diferente naturaleza y origen.
Estos compuestos varian no solo con la variedad de uva sino también con las condiciones
climáticas y otros factores. Betanzos es la zona vitícola situada más al norte de Galicia
(Noroeste de España). Los vinos producidos con tres variedades de Betanzos, Blanco
lexítimo, Agudelo y Serradelo cultivadas en las cosechas 2006 y 2007, fueron analizados
mediante GC/FID.
En los vinos fueron identificados y cuantificados un total de 35 compuestos varietales y
fermentativos, en cuales se incluyen C13-norisoprenoides, alcoholes, acidos, esters, fenoles
volatiles y otros. Los resultados de la cuantificación de los compuestos del aroma en los vinos
de las tres variedades de Betanzos muestra que la concentración mediaentre los años
estudiados fue de 25039.42ug/L para Blanco lexítimo 21913.2ug/L para Agudelo y
19804.6μg/L para Serradelo. Alcoholes, acidos and esteres fueron los compuestos más
importantes en los tres vinos elaborados con las variedades de Betanzos, siendo el más
aromático el elaborado con la variedad Blanco lexítimo, caracterizado por aromas frutales.Xunta de Galicia (Spain) and Adega Lorenzo Bescansa S.U.L

Genisheva, Zlatina Asenova

Oliveira, J. M.

Vilanova, Mar

Universidade do Minho: RepositoriUM

First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain) : blanco lexítimo, agudelo and serradelo

 FIRST STUDY ON VOLATILE COMPOSITION OF THREE VITIS VINIFERA CULTIVARS FROM BETANZOS (NW SPAIN): BLANCO LEXÍTIMO, AGUDELO AND SERRADELO  M. Vilanova 1*, Z. Genisheva 2, A. Masa 1 and J.M. Oliveira.2  (1) Misión Biolóxica de Galicia (CSIC). PO Box 28, 38080, Pontevedra (España) (2) Institute for Biotechnology and Bioengineering-Centre of Biological Engineering. Universidade do Minho, 4710-057 Braga (Portugal) *mvilanova@mbg.cesga.es    ABSTRACT  Wine aroma is formed by volatile compounds of different chemical nature and origins. Compounds arising from grape metabolism vary as a function not only of the variety but also of climatic conditions and others. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and Serradelo from Betanzos (NW Spain), harvest in 2006 and 2007, were submitted to gas chromatography (GC/FID).  A total of 35 varietal and fermentative aroma compounds were identified and quantified which include terpenes and C13-norisoprenoids, alcohols, acids, esters, phenol volatiles and C6 compounds. The results for quantification of the aroma compounds in the three varieties from Betanzos shows that the mean concentration between years was 25039.42ug/L for Blanco lexítimo 21913.2ug/L for Agudelo and 19804.6µg/L for Serradelo variety. Alcohols, acids and esters were the most important volatile compounds in the varieties from Betanzos.  RESUMEN  El aroma del vino está formado   por compuestos volátiles de diferente naturaleza y origen. Estos compuestos varian no solo con la variedad de uva sino también con las condiciones climáticas y otros factores. Betanzos es la zona vitícola situada más al norte de Galicia (Noroeste de España). Los vinos producidos con tres variedades de Betanzos, Blanco lexítimo, Agudelo y Serradelo cultivadas en las cosechas 2006 y 2007, fueron analizados mediante GC/FID. En los vinos fueron identificados y cuantificados un total de 35 compuestos varietales y fermentativos, en cuales se incluyen C13-norisoprenoides, alcoholes, acidos, esters, fenoles volatiles y otros. Los resultados de la cuantificación de los compuestos del aroma en los vinos de las tres variedades de Betanzos muestra que la concentración mediaentre los años estudiados fue de 25039.42ug/L para Blanco lexítimo 21913.2ug/L para Agudelo y 19804.6µg/L para Serradelo. Alcoholes, acidos and esteres fueron los compuestos más importantes en los tres vinos elaborados con las variedades de Betanzos, siendo el más aromático el elaborado con la variedad Blanco lexítimo, caracterizado por aromas frutales.     31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31   INTRODUCTION   Wine aroma is formed by volatile compounds of different chemical nature and origin and they vary as a function of grape metabolism, variety and also certain cultural  and climate-related factors (Sanchez Palomo, 2007).  Among the compounds responsible for the wine aroma can be found terpenols, norisoprenoids, alcohols, acids and phenols volatiles (Aznar et al. 2001; Ferreira et al., 1998; Rapp and Mandery 1986). Monotepens and norisoprenoids are characteristics of the grape, forming the varietal aroma of wines. Some of these volatiles compounds are modified  during yeast fermentation. (Lambrets and Pretorius 2000). The secondary aromas, produced by yeast metabolims during fermentation are esters, acetates, alcohols and others. During the last few years, there has been a growing interest in the recuperation of the denominated autochthonous varieties from Galicia. This is the case of the traditional grape varieties grown in Betanzos.  Betanzos is an ancient winemaking area sited in the most northern viticole geographic area from Galicia (NW Spain). White cultivar Blanco lexítimo and Agudelo and red cultivar Serradelo are three Vitis vinifera grape varieties traditionally grown in Betanzos. As far as we known aroma composition of these cultivars have not yet been studied. This paper reports the results of the first study on volatile composition of the monovarietal wines elaborated with cv. Blanco lexítimo, Agudelo and Serradelo grown in the same geographic area and made under the same fermentation condition during two consecutive vintages (2006 and 2007). The main objective of this study was to identify and quantify the principal volatile compounds present in these cultivars and contribute to their characterization according to the aromatic profile.   MATERIALS AND METHODS  Grapes and Wines  Two white grape varieties from Vitis vinifera, Blanco lexítimo and Agudelo and one red grape variety, Serradedo, grown in Betanzos (Galicia) from 2006 and 2007 vintages were consider in this study. Monovarietal wine production was carried out in the Bescansa Winery from Betanzos. Ethanol, total acidity, volatile acidity, reducing sugar, pH and tartaric acid content of wines were determined according to OIV Official Methods (OIV, 1990). Extraction and GC-FID analysis of wine volatiles  Extractions of volatiles and GC-FID from each wine were made in triplicate, were realized according to Oliveira et al (2006).  Statistical analyses  To establish the relationship between the aromas and the wines elaborated with different Betanzos cultivars, principal component analysis (PCA) was carried out. The calculations were performed using the Enterprise Guide 3 System Software (SAS Institute, Cary, NC, USA).        31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31  RESULTS AND DISCUSSION  Table 1 shows results for ethanol, total acidity, volatile acidity, reducing sugars, pH and tartaric acid of wines obtained from Blanco lexítimo, Agudelo and Serradelo varieties harvested in 2006 and 2007 vintages. All wines were fermented to dryness. The ethanol and acidity of the wines were very different for 2006 than 2007 vintages. The ethanol of the wines was higher in the 2006 than 2007 vintage. Moreover, 2007 vintage shows important levels of total acidity. Probably the climatic conditions are the principal factor that explains the existence of differences between years, in the general composition of wines from Betanzos in the two years studied. This indicates that the degree of maturation was possibly incomplete in 2007 vintage.   Table 1. Chemical composition of fermented must from cv Blanco lexítimo, cv Agudelo and cv Serradelo from Betanzos (2006 and 2007 vintage)   Blanco lexítimo Agudelo Serradelo  2006 2007 2006 2007 2006 2007 Etanol (% vol) 12.8 12.0 11.7 10.6 11.0 11.1 Total acidity (g/L)  5.7 7.9 5.6 10.1 5.4 7.9 Volatile acidity (g/L)  0.5 0.3 0.50 0.5 0.6 0.3 Reducing sugars (g/L)  0.8 <1.0 <1.0 <1.0 0.5 <1.0 pH  3.1 3.4 3.3 3.0 3.2 3.0 Tartaric acid (g/L)  3.5 2.6 2.9 2.3 3.0 3.7 Malic acid (g/L)  <0.3 3.8 <0.3 5.4 <0.3 2.2     The volatile composition of monovarietal wines from Blanco lexítimo, Agudelo and Serradelo is shown in Table 2. The data are expressed as the means (µg/L) of the GC analyses of triplicate extractions.  A total of 35 compounds were identified and quantified in 2006 and 2007 vintage, 4 monoterpenic compounds, 1 C13-norisoprenoid, 7 alcohols, 11 esters, 7 volatile fatty acids and 5 volatile phenols.  The total concentration of free volatile compounds was very different in the two vintages. White wine Blanco lexítimo had 28784.7 µg/L and 16808.2 µg/L in 2006 and 2007 vintage, respectively. White wine Agudelo shown 29945.3 µg/L and 133881.1 µg/L and red wine Serradelo 25899.1 µg/L and 13710.1 µg/L.  There were high differences in total volatile concentration between the two vintages. The results for volatile composition varied between vintages for the same variety and may be strongly influenced by weather factors as temperature and rainfall, during ripening, fermentation conditions and the yeast involved. (Nurgel et al.,2002; Dieguez et al. 2003).    31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31 Table 2. Volatile composition of fermented musts from Blanco lexítimo, Agudelo and Serradelo cultivars in consecutive vintages, 2006 and 2007.               Blanco lexítimo Agudelo Serradelo  2006 2007 Mean±SD 2006 2007 Mean±SD 2006 2007 Mean±SD      Terpenols          linalool 27.0 25.5 26.2±1.1 2.4 2.3 2.3±0.1 14.5 13.4 13.9±0.8 α-terpineol 4.4 2.9 3.6±1.1 3.1 1.8 2.5±1.0 20.3 3.5 11.9±11.9 citronellol 4.4 0.2 2.3±3.0 nd 2.4 - 5.6 1.5 3.6±2.9 nerol 1.0 1.2 1.1±0.1 nd nd - 9.2 0.8 5.0±5.9      C13-norisoprenoids          β-damascenone 1.9 0.8 1.3±0.7 1.9 1.1 1.5±0.5 5.1 1.6 3.35±2.5       Alcohols          1-propanol 81.0 102.8 91.9±15.4 110.4 37.2 73.8±51.7 74.7 35.8 55.3±27.5 2-methyl-1-propanol 868.2 1142.6 1005.4±194.1 1018.4 1068.5 1043.5±35.4 1679.2 1296.4 1487.8±270.7 1-butanol 20.5 15.8 18.2±3.3 23.5 3.9 13.7±13.9 10.3 5.3 7.8±3.5 3-methyl-1-pentanol 22.4 17.6 20.0±3.4 42.4 17.6 30.0±17.5 11.9 23.6 17.8±8.3 1-hexanol 208.4 449.0 328.7±170.1 834.6 534.5 684.5±212.2 1080.4 1102.8 1091.6±15.8 3-(methylthio)propanol 95.0 30.6 62.8±45.6 55.8 45.9 50.9±7.0 75.6 52.0 63.8±16.7 2-phenylethanol 11903.4 4739.1 8321.2±5065.9 12740.3 6735.0 9737.7±4246.3 12466.9 7767.0 10116.9±3323.4        Esters          ethyl butyrate 121.5 154.2 137.8±23.1 165.5 86.8 126.2±55.7 112.0 83.6 97.8±20.1 ethyl 2-methylbutyrate 7.7 0.2 4.0±5.3 13.4 1.4 7.4±8.5 6.7 0.9 3.8±4.1 ethyl 3-methylbutyrate 15.1 0.9 8.0±10.0 21.6 2.6 12.1±13.5 5.9 1.7 3.8±3.0 isoamyl acetate 268.3 1888.6 1078.5±1145.8 203.5 1371.1 787.3±825.6 141.3 460.7 301.0±225.8 ethyl hexanoate 462.1 349.8 406.0±79.4 429.2 209.3 319.3±155.5 123.2 204.9 164.1±57.7 hexyl acetate 9.2 138.2 73.7±91.2 13.6 80.1 46.8±47.0 2.5 29.3 15.9±18.9 ethyl lactate 4722.8 201.6 2462.2±3197.0 5754.2 103.7 2929.0±3995.5 3541.9 135.3 1838. 6±2408.8 ethyl octanoate 820.2 784.7 802.4±25.1 717.5 247.5 482.5±332.3 139.3 234.2 186.7±67.1 ethyl decanoate 173.8 93.7 133.8±56.7 158.7 18.8 88.8±98.9 34.0 31.5 32.8±1.7 diethyl succinate 1749.2 48.3 898.7±1202.7 1801.7 49.1 925.4±1239.3 3452.6 73.6 1763.1±2389.3 2-phenylethyl acetate 118.1 267.6 192.9±105.7 61.8 130.9 96.4±48.8 34.0 73.7 53.9±28.0 Volatile fatty acids          2+3-methylbutyric acid 49.2 49.9 49.6±0.5 95.1 64.5 79.8±21.6 27.1 31.7 29.4±3.3 Butyric acid 506.7 353.8 430.2±108.1 803.9 179.0 491.5±441.9 962.7 201.1 581.9±538.5 hexanoic acid 957.7 1098.4 1028.1±99.5 945.9 469.2 707.5±337.1 281.9 379.0 330.5±68.7 octanoic acid 4191.1 4083.6 4137.4±76.0 3782.1 2042.6 2912.4±1230.0 809.8 1226.3 1018.0±294.5 decanoic acid 1229.2 605.4 917.3±441.1 33.0 218.4 125.7±131.1 280.0 227.4 253.7±37.2 dodecanoic acid 39.9 36.8 38.4±2.2 59.0 5.2 32.1±38.0 18.5 7.3 12.9±7.9 Volatile phenols          guaiacol 4.2 nd - nd nd - 0.7 nd - 4-ethylphenol 52.0  nd - 7.5 2.0 4.7±3.9 409.0 nd - 4-vinylguiacol 6.7 35.8 22.6±18.7 15.4 29.8 22.6±10.2 5.2 nd - 4-vinylphenol 4.2 63.8 34.0±42.2 11.4 110.8 61.1±70.3 51.8 nd - vanillin 38.2 24.7 31.5±9.5 18.4 8.1 13.2±7.2 5.4 4.5 5.0±0.6 31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31 Alcohols were quantitatively the largest group of the volatile compounds in Blanco lexítimo, Agudelo and Serradelo wines from 2006 vintage (45.8 %, 49.5 % and 59.5 % respectively) and 2007 vintage (38.6%, 60.8% and 75% respectively) Alcohols are produced by yeast metabolism during alcoholic fermentation and play an important role in the flavour of the wines depending of the type de compounds and their concentration (Swiegers and Pretorius, 2005). Among varietal compounds, four monoterpenols and one C13-norisoprenoid were identified in wines from Betanzos.  Linalool, with floral aroma and low perception threshold, was quantitatively the main terpenol in Blanco lexítimo wine from the two vintages, 2006 and 2007, representing 73.6 % and 85.8 % respectively of total terpenols analyzed. Similar results were found by Oliveira et al. (2004) for the Loureiro variety from Vinhos Verdes in Portugal, where linalool represented the 75 % of the total monoterpenic concentration, followed by Alvarinho, Avesso, Amaral and Vinhão.  For Serradelo from 2006 vintage, α-terpineol is the most important terpenol at 20.3 µg/L and it accounts for 41% of total monoterpenic concentration. Nerol and β-damascenone were important varietal compounds in Serradelo wines from 2006 vintage.  With regard to fermentative compounds, alcohols and esters were lower in 2007 for the three wines studied; however, volatile phenols were higher in 2007 for Blanco lexítimo and Agudelo.  Given that fermentation conditions were the same, the differences of wines composition may be attributed to the different must composition between vintages.  Volatile phenols were high in Serradelo wines from 2006 vintage, where 4-ethylphenol represented the 86.6 % of phenols analyzed. Phenols present in young wines arise from the grapes and from the yeast metabolism (Belitz et al. 1999).  In terms of the number of compounds identified, esters represent the largest group (11 compounds). Table 2 shows ethyl hexanoate, ethyl lactate and diethyl succinate with the highest concentrations in 2006 vintage for the Blanco lexítimo and Agudelo wines. Similar results were found in volatile composition of Zalema white wines (Gomez–Miguez et al. 2007). Isoamyl acetate shown the highest concentrations from the three wines from 2007 vintage. Among volatile fatty acids, the concentration of octanoic acid was the highest for the three wines, Blanco lexitimo, Agudelo and Serradelo, from the two vintages studies.  PCA were used with varietal compounds to identify the aromas that discriminated best among the wines of the different varieties (Fig. 1). The PCA shows the varietals compounds where the first two principal components accounted for 92.60 % of the total variance (71.70 % and 20.89% respectively). The effect of cultivar was very important when the varietals compounds were analyzed.          31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31 Figure 1. Principal component Analysis (PCA) for varietal volatile compounds of Blanco lexítimo (BL), Agudelo (AG) and Serradelo (SR) wines cultivated from 2006 and 2007 vintages                            CONCLUSIONS   This work shows the first study of volatile composition of wines produced from white varieties Blanco lexítimo and Agudelo and red variety Serradelo grown in Betanzos and determined the most powerful odorants compounds in these wines. Varietal and fermentative aroma compounds were identified and quantified in free form. A total of 35 compounds were determined with more influence in the aroma of Betanzos wines from 2006 and 2007 vintages. For the three monovarietal wines studied, this approach provides proof that white varieties from Betanzos are much richer than red one. Blanco lexítimo is the most aromatic wine dominated by citric, banana apple and pineapple aroma. Agudelo wine which is poorer than Blanco lexítimo present high levels of fruity aromas and the red Serradelo wine is the most flowery wine with minor aroma.   ACKNOWLEDGEMENTS   The authors thank to the Xunta de Galicia (Spain) and Adega Lorenzo Bescansa S.U.L. for the financial support to this work. Mar Vilanova would like to thank to the Xunta de Galicia (Spain).   31 World Congress of Vine and Wine, June 15-20, 2008 - Verona, ItalyPI31  REFERENCES  Aznar, M., Lopez, R., Cacho, J.F. and Ferreira, V. (2001). Identification and quantification of impact odorants of aged red wines from Rioja. GC-Olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. Journal of Agriculture and Food Chemistry, 49: 2924-2929.  Belitz H.D. and Grosch W. (1999). Food Chemistry (2nd ed.) berlin: Springer-Verlag, pp. 319-377. Dieguez S., Lois C.L. Gomez E.F. and de la Peña M.L. (2003). Aromatic composition of the Vitis vinifera grape Albariño. 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First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain) : blanco lexítimo, agudelo and serradelo

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