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Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logroño, La Rioja, Spain
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Academic Editors: Antonietta Baiano and Pasquale Massimiliano Falcone
Received: 2 October 2021 / Revised: 22 October 2021 / Accepted: 22 October 2021 / Published: 29 October 2021
The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety. View Full-Text
Keywords: fermentative volatile compounds; red wines; white wines; Tempranillo; Tempranillo Blanco; GC-MS fermentative volatile compounds; red wines; white wines; Tempranillo; Tempranillo Blanco; GC-MS
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MDPI and ACS Style

Garde-Cerdán, T.; Rubio-Bretón, P.; Marín-San Román, S.; Baroja, E.; Sáenz de Urturi, I.; Pérez-Álvarez, E.P. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety. Beverages 2021, 7, 72. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040072

AMA Style

Garde-Cerdán T, Rubio-Bretón P, Marín-San Román S, Baroja E, Sáenz de Urturi I, Pérez-Álvarez EP. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety. Beverages. 2021; 7(4):72. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040072

Chicago/Turabian Style

Garde-Cerdán, Teresa, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi, and Eva P. Pérez-Álvarez. 2021. "Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety" Beverages 7, no. 4: 72. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040072

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