Characterization of autochthonous monovarietal wines from red Brancellao L. cultivars

Higher alcohols, ethyl esters, acetates, and volatile acids were determined by gas chromatography in wines made from two ecotype cultivars of Brancellao grapes, named Brancellao and Albarello, over two consecutive vintages. The wines were also sensorially evaluated by seven professional panellists who were asked to rank the intensity of several attributes using a scale of 0–5 (0 = not perceivable and 5 very strong intensity). 28 volatile compounds were identified and the results showed that the most of them are common to both ecotypes and that the differences are only quantitative. In 2005 and 2006 vintages, 15 and 17 volatile compounds, respectively, showed significant differences between both cultivars, whereas methanol, 1-butanol, ethyl acetate, ethyl decanoate and ethyl myristate were the compounds that did not present significant differences of concentration. The OAV's values of the majority of the volatile compounds identified are higher in Brancellao wines, indicating a stronger bouquet and greater complexity of the wines made from this ecotype cultivar. In the nose phase, a wider aromatic complexity, a greater intensity of the fruity notes and an important contribution of spicy, balsamic and aromatic herb aromas were observed. The aromatic profile of Albarello wine is notable for its animal and toasted nuances. Knowledge of these results will contribute to a better understanding of this red cultivar.