Chemo-sensory profile of white wines: importance of grape variety and aging technique

Abstract

The grape variety and the different aging techniques used in the winemaking are key factors that can affect the chemical and sensory profile of wines and allow to differentiate from other wines. The aim was the chemical and sensory characterization of white wines elaborated with different grape varieties (Verdejo, Sauvignon Blanc and Godello) and with different winemaking techniques (aging on lees, oak barrel fermentation combined with aging on lees (FB + L), and without aging). The Godello wines had higher alcohol and polysaccharide content, terpene volatile groups and 2-phenyethanol which supply floral notes. The Verdejo wines had the highest content of total tannins, total polysaccharides, and ethyl esters, whiskey lactones and aldehydes, compounds that supply fruity, oak and some negative (bad smell) nuances respectively. The Sauvignon Blanc wines had the highest content of tartaric esters and flavonols, and volatile groups of alcohol acetates, C6 alcohols and aldehydes which supply fruity, herbaceous and some negative aromas, respectively. The FB + L technique contributed to the extraction of polysaccharides, phenols and volatile compounds from oak and lees, increasing the body, persistence and olfactory intensity due to the compounds provided by the oak wood. These wines had a similar content of terpenes than wines without aging, which can increase their sensory complexity.