Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

  • Noguerol-Pato R
  • González-Álvarez M
  • González-Barreiro C
 et al. 
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Abstract

The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned. © 2013 Elsevier Ltd. All rights reserved.

Author-supplied keywords

  • Gas chromatography-mass spectrometry (GC-MS)
  • Grapes
  • Odour activity value (OAV)
  • Raisining
  • Vitis vinifera L. cv. Garnacha Tintorera
  • Volatile compounds

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