Flavonoid and aromatic characterisation of cv. Albarín blanco (Vitis vinifera L.)

In order to characterise the Albarín blanco, a white Vitis vinifera L. cultivar native of Asturias (North of Spain), the grape flavonoids and the volatile composition of their wines were studied during three consecutive years. A total of 16 flavonoids (five dihydroflavonols, seven quercetin derivatives and four kaempferol derivatives) and 34 aroma compounds were identified and quantified by HPLC and gas chromatography, respectively. The results are very significant, in that dihydroflavonols were found to be the most abundant flavonoids in Albarín blanco grapes because this class of phenolic compounds was always considered as very scarce in grape skins. On the other hand, higher alcohols and esters were quantitatively the largest group of volatile compounds in wines elaborated with this cultivar and made up more than 80% of the free volatiles. Linalool, β-ionone, isoamyl alcohols, ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate were determined to be an important contribution to the aroma of Albarín blanco wines, according to their perception threshold in the three vintages. We may conclude that flavonoid and aromatic compounds have been of great value for Albarín blanco description. In addition, with this paper we can contribute to improve the knowledge about flavonols and dihydroflavonols in grape.