First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses

Adaptation strategies in the wine sector consist of use cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted scenarios abiotic stress exacerbation, namely water and thermal stress, as well those more tolerant heatwaves. With intention determine aromatic characterization ten monovarietal wines produced from cultivars with high productive performance a global warming scenario (‘Petit Verdot’, ‘Marselan’, ‘Merlot’, ‘Touriga Franca’, ‘Syrah’, ‘Vinhão’, ‘Bobal’, ‘Preto Martinho’, ‘Trincadeira’, ‘Alicante Bouschet’), grown Esporão vineyard (Alentejo, Portugal) submitted deficit irrigation (Ks ± 0.5), their character has been analyzed. Each grape variety was vinified at small scale, duplicate, were evaluated sensory panel, which rated several attributes (visual, olfactory, gustatory). Sensory analysis revealed discrete appreciation for tasted, showing differentiation olfactory level that not too marked, although present, between samples. The free volatile compounds analysed using gas chromatography-olfactometry (GC-O), identified chromatography-mass spectrometry (GC-MS) technique semi-quantified chromatography-flame ionization detector (GC-FID) technique. Based on interpolation results various statistical analyses carried out, 49 probable odor active (pOACs) based activity values (OAVs), 24 them recognized (OACs) originated mainly during fermentation processes. An proposed.