Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

The aim of this work was to analyze and compare the concentration higher alcohols, esters, acids in wines from Tempranillo Blanco. Blanco is a new little-studied white variety that originated by natural mutation. During three seasons, grapevines both varieties were harvested, nine made each. volatile composition determined GC-MS. In varieties, content alcohols than those esters acids. Wines had lower 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, total but hexyl acetate ethyl decanoate wines. Total due lactate succinate derivate malolactic fermentation not hexanoic octanoic also Tempranillo. This one first studies carried out on wine therefore contributes better understanding oenological characteristics variety.