Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

  1. Lorenzo, C. 1
  2. Garde-Cerdán, T. 12
  3. Lara, JF 1
  4. Martínez-Gil, AM 13
  5. Pardo, F. 4
  6. Salinas, MR 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de Talca
    info

    Universidad de Talca

    Talca, Chile

    ROR https://ror.org/01s4gpq44

  4. 4 Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain
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Revista:
Fermentation Technology

ISSN: 2167-7972

Año de publicación: 2015

Volumen: 4

Número: 1

Tipo: Artículo

DOI: 10.4172/2167-7972.1000117 GOOGLE SCHOLAR

Otras publicaciones en: Fermentation Technology

Repositorio institucional: lock_openAcceso abierto Editor

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.