Volatile composition of Mencı́a wines

Monovarietal Mencı́a wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC–mass spectrometry. These red wines, independently of their origin, showed terpene profiles, that were typical of their varietal characteristics with an important contribution of linalool, citronellol, α-pinene and β-pinene. Other important varietal compounds were: norisoprenoids (α- and β-ionone, and theaspirane), phenyl-ethanol and benzyl alcohol. The 67 analytical variables were submitted to analysis of variance, and the results showed that only nine volatile compounds were significantly different (p<0.05) among the two AOC (trans-3-hexenol, 1-butanol, isobutanol, ethyl acetate, hexyl acetate, butyric acid, γ-butyrolactone, methionol, and N-(2-hydroxy-ethyl)-acetamide). Principal component analysis showed the differentiation of wines according to geographical areas.