POTENTIAL AROMA IN SEVERAL VARIETIES OF SPANISH GRAPES

Free and bound aroma compounds of eight Spanish grape cultivars (Albar ino, Treixadura, Listan, Viura, Xarel.lo, Parellada, Garnacha, and Tem pranillo) used in winemaking were studied. With a single-extraction pr ocedure it was possible to provide information about the potential fla vor of these varieties: bound aroma was determined directly by TFA gly coside analysis and indirectly by enzyme hydrolysis release of aglycon . An aroma data base of these varieties and a comparison between the g rape flavor composition of each variety were established. Grape charac teristics (sugars, acidity, polyphenols, juice yield), mainly due to c limate and cultivar factors, were related with the aroma composition. Non-terpenyl compounds such as 2-phenylethanol and benzyl alcohol were the main glycosidically bound compounds of Spanish varieties. Direct determination of glycosides is better than hydrolysis of aglycon as an approach to the potential aroma of grapes.