Study of Aromatic Profile of Different Crosses of Monastrell White Wines.

BACKGROUND Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons in order to determine the volatile composition of twelve new white crosses obtained between Monastrell (M) and other varieties such as Cabernet Sauvignon (C), Syrah (S), Tempranillo (T) (MC10, MC180, MC9, MC69, MS30,MS33, MS82, MT103, MT19, MV11, MV67 and MV7) using a methodology based on GC-SPME-MS. RESULTS On one hand, thirty aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016 Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, while the corresponding crosses showed a predominance of aromas belonging to esters. In 2017 due to edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. Besides, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols to 2016. On the other hand, sensorial analyses confirmed these results, so mint, peppermint aromas and fresh quality were detected in MC69 wine, especially in 2016; fruity and acid aromas were detected in MC180 wine which gave it a wide ranging complexity and aromatic potential. CONCLUSION This work shows the first study of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area due to the contribution of a good quality in the wine aroma. This article is protected by copyright. All rights reserved.