Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources

  1. Pedro Miguel Izquierdo Cañas 1
  2. Adela Mena Morales 1
  3. J.M. Heras Manso
  4. E. García Romero 1
  5. Miguel Angel González Viñas 2
  6. Eva Sánchez Palomo 2
  1. 1 Instituto de la Vid y el Vino de Castilla-La Mancha IVICAM-IRIAF
  2. 2 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Ciência e técnica vitivinícola

ISSN: 0254-0223

Año de publicación: 2018

Volumen: 33

Número: 2

Páginas: 116-124

Tipo: Artículo

DOI: 10.1051/CTV/20183302116 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Ciência e técnica vitivinícola

Resumen

This work studies the influence of two different nitrogen sources added to the must on aromatic series and sensory profile of ‘Chardonnay’ wines. Volatile compounds were classified into six odorant series and the total intensities for every aromatic series were calculated as sum of the OAV of each one of the compounds assigned to these series. Sensory profile was defined by quantitative descriptive sensory analysis. The fruity, floral and sweet series are the ones most strongly contributing to the aroma of ‘Chardonnay’ wines, independently of nitrogen source added. In general, the fortification of must with nitrogen source enhances the aroma intensity of wines, especially fruity and floral notes. Samples with organic nutrient presented greater aromatic intensity and more floral aromas than samples with inorganic nutrient. According to the results, the fortification of must with organic nitrogen enhanced the aromatic complexity of wines.

Fuente de los datos: Dialnet