Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

Autor: Nicolli KP; Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: karinenicolli@yahoo.com.br., Biasoto ACT; Embrapa Semi-Arid, 56302970 Petrolina, PE, Brazil. Electronic address: aline.biasoto@embrapa.br., Souza-Silva ÉA; Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil; Chemistry Department, Universidade Federal de São Paulo (UNIFESP), ​09972-270 Diadema, Brazil., Guerra CC; Embrapa Grape & Wine, 95700000 Bento Gonçalves, RS, Brazil. Electronic address: henrique.p.santos@embrapa.br., Dos Santos HP; Embrapa Grape & Wine, 95700000 Bento Gonçalves, RS, Brazil., Welke JE; Institute of Food Science and Technology, UFRGS, 91501970 Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br., Zini CA; Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2018 Mar 15; Vol. 243, pp. 103-117. Date of Electronic Publication: 2017 Sep 21.
DOI: 10.1016/j.foodchem.2017.09.078
Abstrakt: For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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