Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine‐growing sites in Maule Valley, Chile

BACKGROUND: Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario that has had a resurgence as a result of to its rediscovered oenological potential when cultivated under the conditions of the interior dryland area. Under these growing conditions Carignan noir wines stand out as fruit driven and fresh compared to those originating from other growing areas. On the other hand, it is well known that wine aroma composition depends mainly on variety, viticultural management and winemaking. Thus, the present study aimed to investigate the volatile composition of wines from Carignan noir grapes originating from ungrafted and grafted onto País grapevines, in ten sites of the Maule Valley (Chile) during two consecutive vintages. RESULTS: Higher alcohols were the most abundant volatile compounds, whereas ethyl esters and ß‐damascenone were the most odoriferous compounds according to their odorant activity value. The dominant factor in Carignan noir wine volatile composition was season, whereas rootstock did not have a significant effect in differentiating the wines. In terms of climate, cold nights during the month prior to harvest correlated with higher linalool, α‐terpineol and trans‐3‐hexen‐1‐ol content. The biologically effective degree‐days index was inversely correlated with isoamyl acetate and 2‐phenylethyl acetate content. Huglin's heliothermal and the average mean temperature of the warmest month indices were inversely correlated with ethyl vanillate, ethyl hexanoate and ethyl octanoate content. CONCLUSION: Site climate conditions were related to the accumulation of certain wine volatile compounds. This information may be useful for devising new Carignan noir vineyard management strategies when aiming to improve wine quality or adjust site selection approaches to maximize grape/wine volatile composition according to wine style. © 2018 Society of Chemical Industry