%0 Journal Article
%T Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines
%A L. Zea
%A L. Moyano
%A M. J. Ruiz
%A M. Medina
%J International Journal of Analytical Chemistry
%D 2010
%I Hindawi Publishing Corporation
%R 10.1155/2010/626298
%X The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, and spicy), describing the aroma profile of the studied wines. The results showed 47 detected odors in the unaged wines, 50 in the 1.5-years-old wines and 59, 61 and 69 in the wines aged 2.5, 4.5, and 6 years, respectively. According to the frequency of the perceived aromas, the fruity and empyreumatic series were the most characteristic odorant series. By exception of chemical, floral and balsamic series without changes during aging of the wines, the remainder series increased their participation during the aging, mainly the fruity, empyreumatic, and fatty series. 1. Introduction Sherry-type white wine called ¡°Fino¡± is obtained through a long process (about 5-6 years) of biological aging under the action of so-called flor yeasts, which develop aerobically on the surface of wines containing 15¨C15.5% ethanol [1, 2]. Fino wine exhibits special sensory features including a pale yellow color, a slightly bitter flavor and a complex aroma. This last is developed during its biological aging, largely as a result of the action of flor yeasts as well as the contribution of volatile compounds extracted from the wood casks where the wine is aged. In addition, flor yeasts protect the wine from chemical browning, preserving its pale color throughout the aging period [3], and the contact of the wine with cask wood causes some of its components to be extracted, acquiring the wine its characteristic bouquet. Essentially, the industrial aging method used in the area involves storing the wine in 500£¿L American oak barrels which are stacked in rows called escalas to construct a criaderas and solera system. The barrels in each escala contain the same wine at the same aging stage. The first escala, called solera, is closest to the ground and contains the oldest wine. A fraction from 1/3 to 1/4 of its contents is withdrawn 3-4 times a year for bottling. After each withdrawal, the barrels in the solera are replenished with wine from the second escala, also called first criadera, which in turn is replenished with wine from the third escala (second criadera) and so forth. The topmost escala, contains young wine from the year¡¯s vintage. The aroma profile of wine is rather complex. In fact,
%U http://www.hindawi.com/journals/ijac/2010/626298/