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Food Science and Technology International
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Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain)

E. García

Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain

J. L. Chacón

Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain

J. Martínez

Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain

P. M. Izquierdo

Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain

Changes in volatile compounds in musts and skins of grapes of Airén, Macabeo and Chardonnay white varieties were determined during ripening. The musts of the Airén variety contained higher concentrations of c-3-hexenol; musts of the Macabeo variety were the richest in t-3-hexenol and 2,4-hexadienal, while the Chardonnay musts stood out for having higher concentrations of benzaldehyde, phenylacetaldehyde and benzyl alcohol. The skins of the three varieties were both qualitatively and quantitatively richer in volatiles than were the musts. The skins of the Airén grapes had the highest levels of nerol. Airén grapes were the only variety in which citronellol was present in the skins. Low concentrations of eugenol were detected in the skins of the Chardonnay grape variety but were not present in the other two varieties. Changes in the concentration of the volatile compounds during ripening were not uniform; this made difficult the determination of the optimum level of ripening for each variety on the basis of the volatile compound content. Nevertheless, results indicated that C6 compounds and terpene concentrations reached a maximum at 6-8 ° Baumé in the Airén grapes and at around 11 ° Baumé in the Chardonnay and Macabeo grapes.

Key Words: Airén • Macabeo and Chardonnay grapes • must • skins • ripening

Food Science and Technology International, Vol. 9, No. 1, 33-41 (2003)
DOI: 10.1177/1082013203009001006
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