Issue |
Ciência Téc. Vitiv.
Volume 35, Number 1, 2020
|
|
---|---|---|
Page(s) | 49 - 62 | |
DOI | https://doi.org/10.1051/ctv/20203501049 | |
Published online | 13 July 2020 |
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties
Caracterização volátil e sensorial de vinhos brancos de três castas Portuguesas minoritárias
1
Instituto Nacional de Investigação Agrária e Veterinária, INIAV-Dois Portos, Quinta da Almoinha, 2565-191 Dois Portos, Portugal
2
LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
3
CEF, Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
4
Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
5
MED - Mediterranean Institute of Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554, Évora, Portugal
* Corresponding author: Tel.: +351 261712106, email: ilda.caldeira@iniav.pt
Received:
20
April
2020
Accepted:
3
July
2020
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
Resumo
Este trabalho centrou-se na caracterização sensorial e da composição volátil de vinhos brancos produzidos a partir de três castas minoritárias, designadamente ‘Malvasia’ (Colares), ‘Verdelho’ e ‘Galego Dourado’. A caracterização ocorreu por meio de análise sensorial e por cromatografia gás líquido de alta resolução, e os resultados obtidos foram analisados através de análise multivariada, que permitiu avaliar as semelhanças e as diferenças entre as castas. Os resultados obtidos mostram uma diferenciação dos vinhos produzidos a partir de cada casta, mas acima de tudo uma diferenciação das duas colheitas. Os resultados obtidos, tanto do ponto de vista sensorial como na composição química, mostram um potencial enológico interessante destas castas, embora sejam necessários mais estudos para avaliar a influência dos efeitos climáticos no perfil de compostos voláteis e também no perfil sensorial.
Key words: Malvasia / Verdelho / Galego Dourado / white wine / sensory profile / volatile compounds
Palavras-chave: Malvasia / Verdelho / Galego Dourado / vinho branco / perfil sensorial / compostos voláteis
© Instituto Nacional de Investigação Agrária e Veterinária, I.P. / Ex-Estação Vitivinícola Nacional 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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