Aroma Precursors as Discriminant Factors in Rare Nonaromatic Red Grape Varieties
Yanine Arrieta-Garay, Eduardo Boido, Laura Fariña,
Francisco Carrau, and Eduardo Dellacassa*
*Universidad de la Republica, Depto Quimica Organica, Av. General Flores 2124, Montevideo, Uruguay (email@example.com)
This work describes the aromatic potential of minor and diverse Vitis vinifera varieties, particularly the glycosidic volatile compounds, how they are modified by extraction into wine, and how this analytical variable affects aroma composition. The V. vinifera varieties selected (Marselan, Arinarnoa, Ancellota, Caladoc, Egiodola, and Lacryma Christi) are cultivated in southern Uruguay. A procedure was developed and optimized to overcome analytical difficulties in isolating aromatic precursors from these nonaromatic red varieties. Arinarnoa was used to evaluate the precision and reproducibility of the method, and aroma compounds were analyzed by GC-MS. The proposed method reproducibly isolated the lower concentration compounds. We determined compounds such as C6 alcohols, nor-isoprenoids (3-hydroxy-β-damascone, 3-oxo-α-ionol, vomifoliol), volatile phenols (guaiacol, 4-vinyl-guaiacol), and vanillins. The characterized aromatic potential of several minor varieties, for the first time also including minor components, suggests that some of these could provide an excellent option for winemaking and commercial diversification strategies.
Funding Support: ANII CSIC UdelaR