Resumen:
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[ES] En un estudio de investigación previo se han vinificado muestras de mosto procedentes de cepas distintas, todas ellas de la variedad Bobal de Requena. En el vino resultante se ha determinado la concentración de los ...[+]
[ES] En un estudio de investigación previo se han vinificado muestras de mosto procedentes de cepas distintas, todas ellas de la variedad Bobal de Requena. En el vino resultante se ha determinado la concentración de los principales compuestos volátiles así como otros componentes. A partir de todos estos datos, el objetivo principal del TFG consiste en realizar un análisis multivariante de todas las variables disponibles para el conjunto de muestras, con el objeto de identificar el número de dimensiones de la matriz. Por otra parte, a partir de la composición cuantitativa, se pretende estudiar cuáles son los compuestos volátiles más responsables del perfil olfativo, calculando las unidades olfativas. Se pretende estudiar si es posible relacionar las dimensiones de variabilidad en función de la composición analítica, frente a las dimensiones de variabilidad en el espacio perceptual olfativo. Es decir, se pretende evaluar hasta qué punto la variabilidad del material genético empleado afecta al perfil aromático de los vinos obtenidos.
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[EN] In a previous study, a set of grape-juice samples were vinified from 18 different vines,
all of the same cultivar (Bobal from Requena). The concentration of major volatile compounds
was determined in the resulting ...[+]
[EN] In a previous study, a set of grape-juice samples were vinified from 18 different vines,
all of the same cultivar (Bobal from Requena). The concentration of major volatile compounds
was determined in the resulting wine as well as other parameters. From the average values of
concentration corresponding to the 18 vines, the primary objective of this work is to study
which are the volatile compounds most responsible for the smell, according to the calculation of
odor units. Based on the olfactory profile of the different compounds, obtained from the
literature, it was possible to characterize the main olfactory differences between the wines
obtained, according to the most prominent notes identified here: fruity, fresh, floral and sweet. It
was not possible to carry out an experimental validation of the results obtained, which would be
the subject of future studies, but the proposed methodology opens an area of research in
olfactory sensory analysis. This study shows that the variability in analytical composition does
not conveniently reflect the variability in olfactory perceptual space, since the olfactory
intensity of aroma chemicals is very different. The methodology used here is of interest when
trying to assess how the genetic variability of vines affects the olfactory profile of wines
obtained.
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