Aromatic character of Cabernet Sauvignon and Merlot wines produced with grapes dried under controlled conditions

This study evaluated the effect of grape dehydration under controlled conditions on the aromatic character of red wines based on the volatile composition and sensory analysis. The wines were produced with Cabernet Sauvignon and Merlot grapes dehydrated (30 g/100 g and 40 g/100 g) under controlled conditions, and grapes without dehydration (control wines). In relation to the aromatic character of the wines, their volatile composition was determined by gas chromatography and quantitative descriptive sensory analysis was carried out. The chemical composition of the musts was also determined, including nitrogen compounds, by liquid chromatography. The results for total ammonium and amino nitrogen contents were higher for the musts from grapes with 30 g/100 g dehydration. The volatile composition of the wines produced with dried grapes showed higher contents of aldehyde, vanillin derivatives and fatty acids compared with the control wines. Sensory analysis showed that wines produced from dried grapes presented higher intensities of coffee, wood, vanilla and alcohol aroma descriptors. Principal component analysis confirmed that the dehydration applied to the grapes altered the aromatic character of the wines, and vanillin derivatives and aldehydes were the main compounds involved in the distinct aroma of red wines produced with dried grapes by the studied process.