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Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines

Alegre, Yohanna, Sáenz-Navajas, María-Pilar, Ferreira, Vicente, García, David, Razquin, Iosu, Hernández-Orte, Purificación
European food research & technology 2017 v.243 no.8 pp. 1295-1309
experts, fractionation, high performance liquid chromatography, odors, raw fruit, wines, yeasts
The work introduces a fast methodology for the identification of compounds responsible for the generation of the distinctive aromas in different wines. Five Verdejo musts and five Tempranillo musts from different terroirs were fermented with five different yeasts for each variety under controlled laboratory conditions. The resulting wines were first sorted in a sorting task with a description step by a panel of wine experts into different groups depending on the odor similarities between the wines. A wine belonging to each group with positive differentiator aromas was fractionated by high-performance liquid chromatography (HPLC) and the fractions whose attributes were similar to their descriptors in the sorting task were screened by gas chromatography–olfactometry (GC–O). Different compounds were related with different aromatic profiles obtained in the sorting task. This methodology led to the identification of two compounds related with green and fresh fruit aromas in wine. Thus, the sorting task followed by HPLC fractionation and GC–O analysis has been shown to be a rapid and effective methodology for the identification of compounds responsible for the distinctive aromas in different wines.