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Recently new red varieties have been approved by the qualified origin denomination Rioja (DOCa Rioja). These varieties have been selected for their oenological potential. Although these grape varieties are autochthonous in La Rioja, there are no studies in detail about their composition, behaviour and evolution. These knowledge will allow to adapt the winemaking techniques most suitable for each vmiety. The aim of this work was to analyse the colour, the polysaccharide, polyphenolic and biogenic amines and amino acids of red wines for the elaboration of wines from different autochthonous grape varieties of La Rioja. The winemaking was made in 500 litres French oak barreis by duplicate. The studied varieties were Tempranilla, Maturana, red Maturana and Manastel from the qualified origin denomination Rioja (DOCa Rioja). Analysis of wine colour was made as described by Boulton [l]. Polysaccharides were recovered by precipitation after ethanolic dehydration and analysed by HRSEC-RID [2]; monomeric polyphenols were directly analysed by high resolution size liquid chromatography with diode array detector (HPLC-DAD) [3); tannins were fractionated by gel penneation chromatography (GPC) [4) and further analysed by HPLC-DAD as described by Kennedy [5]; and finally biogenic amines, amino acids and ammonium ion were analysed by simultaneous HPLC analysis [6). Ali the analyses were perfo1med in triplicate. REFERENCE LIST [1] Boulton, R. American Joumal of Enology and Viticulture 2001, 52, 67-87. [2] Guadalupe, Z.; Ayestarán, B. Joumal of Agricultural and Food Chemistry 2007, 55, 10720-10729. [3] Gómez Alonso, S.; García Romero, E.; Hemmsfn Gutiérrez, l. Joumal of Food Composition and Analysis2007, 20, 618-626. [4] Guadalupe, Z; Soldevilla, A; Sáenz Navajas M.P.; Ayestarán B. Joumal of Chromatography A 2006, 1112,112-120. [5] Kennedy, J. A.; Iones, G.P. Joumal of Agricultural and Food Chemistry 2001, 49, 1740-1746.[6] Gómez- Alonso, S.; Hermosín-Gutiérrez, l.; García-Romero, E. Journal of Agricultural and Food Chemistry2007, 55, 608-613.

Castilla y León has an important number of autochthonous grape varieties with good characteristics to obtain quality sparkling wines. The base wine of these varieties should have different characteristics to those of the still wines, a relatively high acidity and a moderate alcoholic graduation. The employment of these varieties will allow to obtain wines with their own personality, and different from the rest of the sparkling wines that exist in the market. The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from different autochthonous grape varieties of Castilla y León. The base wines were elaborated following the traditional white or rosé winemaking process in stainless steel tanks of 150 liters by duplicate. The studied varieties were: Verdejo and Viura from the Rueda Designation of Origin (DO), Malvasía from the Toro DO, Albarín and Prieto picudo from the Tiena de León DO, Godello from the Bierzo DO and Garnacha from the Cigales DO. The volatile compounds were extracted by liquid-liquid extraction [1] and analysed by GC-MS [2]. The analyses were also carried out by duplicate. The results showed higher levels of ethyl esters and fusel alcohol acetates in the base wines of the Albarín, Godello ancl Verdejo white varieties, compounds which are responsible for the fruity notes. In addition, the wines elaborated with Albarín grapes had higher concentrations of terpenes such linalool ancl terpineol. Furthermore, rosé wines also presented important concentrations of these compounds, especially the one elaborated with Prieto picudo grapes. On the other hand, the wines elaborated with Viura and Malvasía varieties had a smaller fruity character, and in general a lower volatile composition. In summary, the Albarín, Godello and Verdejo white grape varieties contribute with more fruity notes than the Viura ancl Malvasía varieties; and Prieto picudo red grape variety has more fruity character than Garnacha variety. REFERENCE LIST[I] Ortega-Heras, M.: González-Sanjosé, M.L.; Beltrán, S. Analytica Chimica Acta 2002, 458, 85-93.[2] Rodríguez-Bencomo, J.J.; Ortega-Heras, M.; Pérez-Magariño, S.; Cano-Mozo, E.; González-Huerta, C.; González-Sanjosé, M.L. Joumal of Agricultural ancl Food Chemistry 2007, 56, 5102-5111.

Castilla y León has an important number of autochthonous grape varieties which may have good characteristics to obtain sparkling wines. The use of these varieties will allow to improve and diversify the wine production of this region. The aim of this work was to select the more adequate grapes to elaborate quality natural white and rosé sparkling wines. In order to do so, seven varieties were studied, five white varieties: Verdejo and Viura from the Rueda denomination origin (DO), Malvasfa from the Toro DO, Albarín from the Tierra de León DO, and Godello from the Bierzo DO; and two red varieties: Garnacha from the Cigales DO and Prieto Picudo from the Tierras de León DO. The base wines were prepared using the traditional white or rosé winemaking process in stainless steel tanks of 150 litres by duplicate. Polysaccharides, polyphenols, biogenic amines, amino acids and ammonium ion were analysed in ali the samples. Polysaccharides were recovered by precipitation after ethanolic dehydration and analysed by HRSEC-RID [l]; monomeric polyphenols were directly analysed by HPLC-DAD [2]; tannins were fractionated by GPC [3] and further analysed by HPLC-DAD as described by Kennedy [4]; and finally biogenic amines, amino acids and ammonium ion were analysed by simultaneous HPLC analysis [5]. All the analyses were performed in triplicate. REFERENCE LIST [1] Guadalupe, Z.; Ayestarán, B. Joumal of Agricultural and Food Chemistry 2007, 55, 10720-10729. [2] Gómez Alonso, S.; García Romero, E.; Hermosín Gutiérrez, l. Journal of Food Composition and Annlysis2007, 20, 618-626. [3] Guadalupe, Z; Soldevilla, A; Sáenz Navajas M.P.; Ayestarán B. Journal of Chromatography A 2006, 1112,112-120. [4] Kennedy, J. A.; Jones, G.P. Journal of Agricultural and Food Chemistry 2001, 49, 1740-1746. [5) Gómez- Alonso, S.; Hermosin-Gutiérrez, l.; García-Romero, E., Joumal of Agricultural and Food ChenuSlry 2007, 55, 608-613.