Volatile composition and aroma profile of Uruguayan Tannat wines

- Volatile composition and aroma of commercial Uruguayan Tannat wines were studied.
- Alcohols and esters were the most abundant compounds in all samples.
- Few volatile compounds were found at concentrations higher than their odor threshold.
- The most relevant sensory descriptors of wine aroma were red fruit, fruity, dry fruit, and woody.
- The relationship between aroma and volatile compounds was studied using PLSR.

Tannat is a red variety of Vitis vinifera that has become the major variety for the production of premium red wines in Uruguay. Due to its small cultivation around the world, research on the viticulture and enology of this variety is still necessary to improve wine quality. In this context, the aim of the present work was to characterize the aroma profile of Uruguayan Tannat wines using chemical and sensory methodologies. The volatile composition of ten Uruguayan Tannat wines, sold in the international market, was studied by gas-chromatography (GC-MS). Sixty two volatile compounds were identified using GC-MS, being alcohols and esters the most abundant compounds. Only few volatile compounds were found at concentrations higher than their odor threshold in all samples. Sensory characterization of wine aroma was characterized by a panel of wine professionals using projective mapping. Red fruits, fruity, dry fruits, and woody were the main descriptors used for describing similarities and differences in the aroma profile of the wines. Projective mapping sorted samples into four main groups. Partial least square regression (PLSR) enabled to explain many of the most important sensory descriptors (woody, earthy, phenolic, sulfur, chemical and microbiological) through volatile composition.