Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes
- Lorenzo, C. 1
- Garde-Cerdán, T. 12
- Lara, JF 1
- Martínez-Gil, AM 13
- Pardo, F. 4
- Salinas, MR 1
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1
Universidad de Castilla-La Mancha
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2
Instituto de Ciencias de la Vid y del Vino
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3
Universidad de Talca
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- 4 Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain
ISSN: 2167-7972
Año de publicación: 2015
Volumen: 4
Número: 1
Tipo: Artículo
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Resumen
The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organicand non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tastingshowed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, thesamples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acidsthan the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivatedgrapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributeddirectly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines fromconventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible todifferentiate between both types of wines in terms of concentration of volatile compounds formed during thealcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile compositionand its quality.