The aromatic compounds produced during the fermentation of the red grape cultivars Caiño Tinto, Caiño Longo, and Caiño Bravo were analysed by gas chromatography (FID) on the wines of 2002 and 2003 vintages. In both years, significant differences (p < 0.001) were observed between the wines with respect to the concentrations of aromatic compounds. Caiño Longo wines had the highest concentrations of acetates and esters. The concentrations of ethyl ester and acetates in Caíño Bravo wines were comparatively very low. Principal components analysis confirmed these results: the wines made from the different cultivars and the vintages were clearly different.
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Vilanova et al. (2007) studied this question.
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