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首页> 外文期刊>Journal of the Institute of Brewing >Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars
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Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars

机译：来自四个加利西亚（西班牙西北部）传统品种的年轻红酒的冲击气味和感官特征

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Monovarietal red wines from Caino da Terra, Caino Longo, Caino Bravo and Caino Redondo grape varieties were analysed in order to determine the volatile composition in terms of fermentative compounds. The wines were also sensorially evaluated with the aim of defining their sensory profile based on the descriptive attributes provided by a panel. Significant analytical and sensorial differences were found among the four wine cultivars. The wine from the Caino Redondo cultivar showed a lower content for the majority of the aromatic compounds, whereas wines from Caino Longo and Caino da Terra cultivars were the most aromatic ones with higher contents in ethyl esters and acetates. Odour activity values (OAV) for all volatile compounds identified were calculated and classified into seven odorant series, fruity, floral, sweet and fatty being the series with higher contribution to the aroma profile of the evaluated wines. Based on the individual odour thresholds, wines from Caino Longo were the most aromatic, owing to the higher OAV values found for the majority of the volatiles analysed, mainly ethyl esters. Principal component analysis accounted for 81.19% of the variance, thus showing a good separation of the wine cultivars according to the volatile compounds. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：分析了来自Caino da Terra，Caino Longo，Caino Bravo和Caino Redondo葡萄品种的单品种红酒，以便确定发酵成分中的挥发性成分。还对葡萄酒进行了感官评估，目的是根据专家组提供的描述性属性定义其感官特征。在四个葡萄酒品种之间发现了显着的分析和感官差异。来自Caino Redondo品种的葡萄酒中大多数芳香族化合物含量较低，而来自Caino Longo和Caino da Terra品种的葡萄酒是最芳香的品种，其乙酯和乙酸盐含量较高。计算出所有鉴定出的挥发性化合物的气味活性值（OAV），并将其分为七个气味系列，其中水果味，花香味，甜味和脂肪味是对评估葡萄酒的香气成分有较高贡献的系列。根据各个气味的阈值，Caino Longo的葡萄酒是最芳香的，这是因为分析的大多数挥发物（主要是乙酯）的OAV值较高。主成分分析占变异的81.19％，因此根据挥发性化合物显示出良好的葡萄酒品种分离。版权所有（c）2015酿酒与蒸馏研究所

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