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Characterization and Differentiation of Monovarietal Grape Pomace Distillate from Native Varieties of Galicia

Lopez-Vazquez, Cristina, Bollain, Maria Herminia, Moser, Sergio, Orriols, Ignacio
Journal of agricultural and food chemistry 2010 v.58 no.17 pp. 9657–9665
wine grapes, pomace, distillates, indigenous species, Vitis vinifera, food analysis, fruit composition, fruit quality, terpenoids, odors, volatile compounds, alcoholic fermentation, Spain
Monovarietal grape pomace distillates (orujo) of six native varieties of Vitis vinifera L. from Galicia (Albario, Treixadura, Godello, Loureira, Dona Branca, and Torronts) have been thoroughly analyzed considering esters, alcohols, major aldehydes, monoterpenes, sesquiterpenes, norisoprenoids, and diterpenes. Albario and Loureira distillates showed similar profiles of terpenic compounds, with the Loureira products having higher contents of monoterpenols. Native Torronts distillate from Galicia is principally characterized by marked levels of some sesquiterpenes such as cadinene isomers and epizonarene. On the other hand, Treixadura, Godello, and Dona Branca grape pomace distillates seem not to have any marked terpenic content, and their single separation is difficult. PCA data treatments showed a good separation among the terpenic-rich varieties. Also, the p-menthen-9-al isomers, typical flavors in honey citrus and dill herb (derived from 8-hydroxylinalool), are reported for the first time in grape pomace distillate.