Researchers from the Polytechnic University of Madrid, in collaboration with other agencies, is studying how to obtain the highest expression of Godello wine oenological potential.
Currently there are many practices and winemaking techniques that can be applied in order to improve the quality of the wines. However, the answer we found in the wines before the application of new techniques may differ depending on their characteristics and not be desired.
This is the reason why researchers E.U.I.T. Agricultural UPM and the Spanish universities, with the collaboration of different stations of our country Oenological (E.E. La Rioja, E.E. Wheel, Viticulture and Enology Station of Galicia), Numerous studies have been conducted based on the optimization of various methods for preparing in wine variety Godello, Valdeorras zone to achieve high quality wines.
Some of the most prestigious young white wines from Spain are made from grapes of the variety Godello, which is indigenous to the area Valdeorras (Galicia) and is licensed in several Appellations of Origin. The increased competitiveness at the national and international wine sector, one of the most entrenched and important in our country, involves more effort in the search for actions that help improve the quality of our wines while maintaining their own identity, to meet expectations and needs of consumers.
Young white laboratory
To assess the quality of white wines, a crucial aspect is the smell, which plays a strong role in its acceptance and sense the pleasure that comes from eating. As a result of various studies, have been identified over eight volatile components in wine. But the fact that a volatile substance and is equipped with smell in a wine does not mean that part of their aroma. For this to happen must be in a concentration higher than its perception threshold, defined as the minimum concentration of it can be seen by half of the population. Thus, in the wine aroma substances are very low detection threshold, so even when present in very small concentrations, can contribute greatly to the aroma of it. By contrast other molecules, whose concentration is relatively high, hardly contribute anything to the smell, as its high detection threshold.
The most appropriate way to quantify the aroma is through the value of aroma, which is defined as the ratio between the concentration of the substance and its detection threshold, expressed in units of aroma (OAV) After ten years studying the Godello wines, it was found that the aromatic components present higher values of units of aroma (OAV) belong to the families of esters and medium-chain organic acids. This explains why young white wines and fruity aromas Godello acids, which are due respectively to the two families of components above. These two families are produced by fermentation, formed by the action of yeast during fermentation, so it is necessary to carry out a thorough survey of the fermentation process to ensure quality and typicality of these wines.
Studies have led to the publication of a book that collects several research articles.
MM Losada, Andres J, Cacho J, Revilla E, Lopez JF. “Influence of Some Treatments on prefermentative aroma composition and sensory evaluation of white wines Godello“. FOOD CHEMISTRY 125 (3): 884-891. April 2011.
Castro A, Losada M, Rodriguez C. Valdeorras Godello emblem of a land. Diputación Provincial de Orense 2006 (ISBN 8496503143)
Source: Universidad Politecnica de Madrid
|Category: Food Science||Tags: wine aroma|