Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for production monovarietal white wines with singular and differentiated characteristics. In this paper, made different technologies were analyzed by sensory analysis aromatic profile gas chromatography-mass detector. characterized low pH, high acidity, yellowish tonalities. The compounds that most influenced aroma those related to fruity (acetates ethyl esters), floral aromas (2-phenylethanol), spicy notes (?-decalactone). These mainly volatile banana apple. use pre-fermentative maceration increased concentration esters acetates produced higher odor activity values, indicating a greater intensity. fermented oak barrels showed complexity as they also presence important amounts furfural, whiskey lactone, eugenol. confirmed results obtained analysis, described fresh balanced mouth, acidity medium persistence. will contribute better knowledge variety.