OENO One (Jan 2025)
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile
Abstract
This study aimed to characterize the aromatic uniqueness of Zelen (Vitis vinifera L.) wines, an authoctonous variety from Vipava Valley located in Western Slovenia, through chemical and sensory assessment. Seventy aromatic compounds, including varietal thiols, esters, C6-alcohols, volatile phenols, terpenoids, and norisoprenoids, were analyzed by HS-SPME-GC-MS in two surveys comparing Zelen wines with four other varieties grown in Vipava Valley. The olfactory space of Zelen wines was defined by comparing their aromatic profiles with those of Pinela wines in a sorting task and by HPLC-olfactometry. Zelen wines were characterised by dried herbs and spicy notes such as thyme, rosemary and basil in comparison to Pinela wines. The chemical profile of Zelen wines was dominated by the presence of an original mixture of monoterpenes, including terpinene isomers, limonene, p-cymene, terpinolene, linalool, and α-terpineol, as well as volatile phenols, 4-vinylguaiacol, and methyl salicylate. The obtained concentrations of 4-vinylguaiacol and methyl salicylate were at levels close to or above the reported olfactory threshold, thus inferring a potential contribution of these compounds to the spicy aromatic components of Zelen wines. Two aromatic fractions reminiscent of herbal notes specific to Zelen wines - isolated by HPLC semi-preparative fractionation and further analysed by HS-SPME-GC-MS - revealed the presence of an original mixture of hydrocarbon monoterpenes, including the compounds that were quantitatively measured, and others, such as β-myrcene, β-phellandrene, E-β-ocimene, Z-β-ocimene, and two 2,4,6-octatriene-2,6-dimethyl isomers. Semi-quantitative measurements showed that this new group of monoterpenes was also present at higher levels in Zelen than in Pinela, Malvasia Istriana, Chardonnay, and Sauvignon blanc wines.
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