Aroma potential of two Bairrada white grape varieties: Maria Gomes and Bical

Maria Gomes and Bical are the main white grape varieties in Portuguese Bair rada Appellation, which represent 80% and 15%, respectively, of white viney ard. To estimate their-aroma potentialities, free and potential volatile co mponents from the musts were examined. The free volatile components were ex tracted using a liquid-liquid continuous method and were analyzed by gas ch romatography-mass spectrometry. The potential volatile compounds were deter mined after elimination of the free components by heat and enzymatic treatm ents. Principal component analysis was-used to establish relations between the compounds and the varieties and also the form (free or in potential). M aria Comes has 11.5 mg/L volatile compounds, of which 33%; are iii free for m; Bical has 4.4 mg/L volatile compounds, of which 46% are in free form. A total of 59 compounds was identified and quantified. In Maria Gomes, the su m of the terpenoids is within the perception limits for hotrienol (0.21 mg/ L) and linalool (0.20 mg/L). In Bical, benzyl alcohol and phenylethylethano l represent 20% of the volatile compounds. Considering that the volatile co mposition pattern of Maria Comes and Bical varieties are different, wine-ma king technologies should be developed specifically for each variety.