Volatile Composition of Wines Elaborated from Organic and Non-Organic GrapesLorenzo C1, Garde-Cerdán T1,2, Lara JF1, Martínez-Gil AM1,3, F Pardo4 and Salinas MR1*
- *Corresponding Author:
- Salinas MR
Cátedra de Química Agrícola
Universidad de Castilla-La Mancha
Campus Universitario, 02071 Albacete, Spain
Tel: +34 967 599310
E-mail: [email protected]
Received Date: May 26, 2015 Accepted Date: August 18, 2015 Published Date: August 21, 2015
Citation: Lorenzo C, Garde-Cerdán T, Lara JF, Martínez-Gil AM, Pardo F, et al. (2015) Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes. Fermentol Techno 4:117. doi: 10.4172/2167- 7972.1000117
Copyright: © 2015 Lorenzo C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition
and its quality.