The purpose of this work is to look for changes in the aroma profile of wines obtained under Critical AgriculturalPractices (CAP), in comparison with wines treated under Good Agricultural Practices (GAP). Four new fungicides(mandipropamid, valifenalate, cyazofamid and famoxadone) to control downy mildew (Plasmopara viticola) wereapplied under CAP in an experimental vineyard producing white grapes Vitis vinifera cv. Godello.Several fatty acids, their esters and acetates were formed during the winemaking process in higher levels under GAPand could be expected to strongly influence the aroma of the wines by introducing floral, fruity and spicy nuances. Theconcentrations of six compounds (2-phenylethyl acetate, ethyl butanoate, ethyl octanoate, 4-vinylguaiacol, 3-methylbutanoic acid and methionol) were found to suffice with a view to discriminating between wines from grapestreated with fungicides under CAP and under GAP. The critically treated wine was moved to a sweeter balance with aripe fruit taste, which are associated to higher viscosity and also a higher cloudy colour.We conducted exploratory research with a view to correle the results of instrumental analyses of the aroma compoundsin Godello wine and their sensory perception, using Principal Component Analysis (PCA) and Partial Least SquaresRegression (PLS) for comparisons. PCA revealed the distribution of volatile compounds with near-unity or higherOdour Activity Values (OAVs) in relation to sensory characteristics, and PLS exposed relationships between sensorydescriptors and volatile compounds in the wines.
展开▼
