Sensory profiling and quality assessment of wines derived from Graciano × Tempranillo selections

Manso-Martínez, Cristina ; Sáenz-Navajas, María Pilar (Universidad de Zaragoza) ; Hernández, María M. ; Menéndez, Cristina M.

Resumen: Wine production is a dynamic process that must be adapted to changes such as global warming and new consumer interests. Obtaining new cultivars by hybridization of traditional varieties is a promising approach with great potential to produce wines that are able to preserve regional typicity, together with adaptability to both evolving market preferences and distinct environmental scenarios. In this research, wines from twelve Graciano × Tempranillo selections were analyzed in two consecutive years. Sensory properties and quality were evaluated by a trained panel and a group of wine experts, respectively. Quality was positively correlated with anthocyanin and phenolic content (r = 0.8, r = 0.7, p < 0.01, respectively). Wines presented high sensory variability differing in eight attributes in each vintage. Two high quality selections, TG8 and TG63 consistently improved Tempranillo and Graciano specimens, presenting high color intensity, acidity, and positive aroma related to red fruit. Furthermore, TG129 a late-ripening genotype with high polyphenol content and fruity aroma, and other selections with roasted or dried fruit aroma notes appear as potential cultivars suitable to satisfy distinct consumer demands in the context of global warming.

Idioma: Inglés

DOI: 10.1016/j.lwt.2020.109394

Año: 2020

Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 127 (2020), 109394 [8 pp.]
ISSN: 0023-6438

Factor impacto JCR: 4.952 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 29 / 143 = 0.203 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.258 - Food Science (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)