The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature
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Author
Díaz-Fernández, Ángela
Cortés-Diéguez, Sandra
Muñoz-Organero, Gregorio
Cabello, Félix
Puertas, Belén
Domingo, Carme
Valdés-Sánchez, M. Esperanza
Moreno Cardona, Daniel
Cibriain, José Félix
Dañobeitia-Artabe, Oier
Rubio-Cano, José-Antonio
Martínez-Gascueña, Jesús
Mena-Morales, Adela
Chirivella, Camilo
Usón, Jesús-Juan
Díaz-Losada, Emilia
Publication date
2024-05-13ISSN
2073-4395
Abstract
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today’s highly globalized wine market. The increasing consumer demand for diversified
products, as well as the changing climatic conditions, make establishing a process of varietal diversification essential to achieve both challenges. It is for this reason that the study of minority varieties,
which have a higher level of adaptation to each area of origin, is of particular interest. With the main
objective of achieving an in-depth knowledge of minority varieties in Spain, the national research
project ‘Valorization of Minority Grapevine Varieties for their Potential for Wine Diversification and
Resilience to Climate Change’ (MINORVIN), has been proposed. Within this extensive project, the
present study describes the aroma profiles of 60 single-variety wines, corresponding with 44 different
varieties, with 12 of these varieties being studied at the same time in several Spanish regions. Volatile
compounds were determined through three consecutive vintages using gas chromatography-mass
spectrometry (GC-MS) and gas chromatography–flame ionization detector (GC-FID). Compounds
were grouped into major compounds, including alcohols, C6 compounds, esters, acetates, acids,
carbonyl compounds, and other type of compounds, and minor compounds, including lactones, terpenes, and C13-norisoprenoids, according to their concentration in the wines being analyzed. Among
this last group of compounds, lactones were quantitatively the most abundant, followed by terpenes.
This study reflects that minority variety wines show distinctive aromatic profiles, supporting the importance of valuing and promoting the autochthonous minority grapevine varieties for the Spanish
winemaking industry.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
633 - Field crops and their production
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
25
Publisher
MDPI
Is part of
Agronomy
Citation
Díaz-Fernández, Ángela, Sandra Cortés-Diéguez, Gregorio Muñoz-Organero, Félix Cabello, Belén Puertas, Anna Puig-Pujol, Carme Domingo, et al. 2024. “The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature.” Agronomy 14 (5): 1033. doi: 10.3390/agronomy14051033
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-101085-R-C33/ES/VALORIZACION DE VARIEDADES MINORITARIAS DE VID POR SU POTENCIAL DE DIVERSIFICACION VITIVINICOLA Y PARA MINIMIZAR LOS EFECTOS DEL CAMBIO CLIMATICO EN LA CALIDAD DEL VINO/MINORVIN
FEDER/ / /EU/ /
Program
Altres Activitats
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2663]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/