A recent article in the press, has drawn attention because it ensures that the Mencía grape varieties, Albariño and Godello share seven different aromas.
Wines from Mencia, Godello and Albariño mark distances once served in cup. And not only for being red or white, because as you know the Mencía becomes an excellent red wine, Albariño and Godello being excellent white wines. So beyond the visual aspect godellos albariños and appear to have distinct features aromas and flavors. As they say, “looks can be deceiving” and thoughts about being here is what happens, at least in its olfactory profile. According to a study Biological Galicia Mission recently reported, at least seven flavors are present in the taste of each and every one of them.
There is growing interest in the recovery of native varieties and analysis of the unique characteristics of the Galician wines is on the rise in recent years. Nevertheless, the author of the work, Mar Vilanova in the news says that “there are few studies on sensory characterization." The investigation is precisely to apply quantitative descriptive sensory analysis, the study of the aroma of young wines made Mencia, Godello and Albariño , being three of the most representative castes of production potential of Galicia.
Memories become aromas.
There are over five hundred volatile compounds that come into play in its aroma, so the definition of the olfactory profile of the wine becomes a complex task. Depends on the concentration of these volatile compounds, the human nose depends can detect and describe. "In the sensory analysis, description of flavors is one of the most delicate, as it needs very special form of our olfactory memory," explains Mar Vilanova.
Smelling a wine there are a number of volatile substances that stimulate the olfactory nerve, organ from which the central nervous system information is transmitted. Your response to olfactory stimuli may be a feeling or perception. Feel aroma has more history for an individual, while any illness that prevents the transmission of information from the olfactory nerve to the central nervous system, such as a bad cold, for example. Perceiving a flavor, however, requires an interpretation, a memory exercise. It is what distinguishes mere amateur taster.
For this research were selected tasters with extensive experience in sensory analysis of wine aroma descriptors 33 and recognized in the Albariño variety, 22 in and 20 in mencía godello. There are seven descriptors that are repeated: “anise, toast, banana, pear, apple, herbal and flowers.”
As expected, the largest number of matches came in the tasting of white Godello and Albariño . Both wines shared 16 descriptors " apricot , anise , banana , citrus , floral , herbaceous, dry grass , lemon , mango , apple , honey , pear, pineapple , pink, tan and tropical ."
For the definition of the sensory profile of each variety, however, a smaller number of descriptors was selected because it discarded were those who “by their low intensity or low frequency of occurrence " is not considered relevant . The increased frequency and intensity obtained in the wine aroma albariños was “citrus ". In the prevailing Mencia “red fruit” and in godellos there was greater diversity, showing this variety a great aromatic power . They stressed, in this case, " apple, flowers, melon, pear and herbaceous ."
On the basis of the most repeated descriptors in studying Biological Mission, a young white Albariño wine is characterized by aromas of ' alcohol, citrus , floral, fruit, ripe , herbaceous and apple fruit . " The predominate Mencia " red fruit , balsamic , floral and lactic ', while in the stand out godello olfactory notes of" apple, melon , peach , floral, citrus , herbaceous, dry grass , pineapple , tropical, roasted pear . "
What do you deserve the results of this study? You detect? Seven matches in the different grape varieties?
Source : La Voz de Galicia