Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine

Abstract

Changes in odorant compounds of musts from cv. Pedro Ximenez grapes chamber-dried at controlled temperature of 40 °C and 50 °C were analyzed by GC–MS. The aroma profile of musts was studied by grouping the compounds into 9 odorant terms according to their odor descriptors. The odor activity values for the terms were calculated by adding those for the individual compounds grouped in each one of them. The odorant terms caramelized and floral were the greatest contributors to the aroma profile of the musts by effect of the presence of phenethyl alcohol and 3-methylbutanoic acid. The results showed that the musts from grapes dried at 40 °C had a stronger raisiny aroma than the musts obtained at 50 °C. Accordingly, chamber-drying grapes at a controlled temperature of 40 °C may provide raisins of substantially improved quality for the production of Pedro Ximenez sweet wines.