Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

Aroma compounds of fino, oloroso and amontillado Sherry wines, obtained by biological, oxidative and combined ageing, were analyzed. An analysis of variance was carried out for each compound, to classify the wines into different homogeneous groups. The compounds distinguishing the wines in the same way, and exceeding their perception thresholds, were subjected to discriminant analyses. This defined the groups of compounds more markedly influenced by the ageing, as well as their sensorial contribution to the flavour. As a consequence, the contents of several compounds present in the amontillado wines and their contribution to the odour profiles could be attributed to prevalence of their changes during the biological or oxidative ageing.