Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.

Autor: Aith Barbará J; Universidade Federal do Rio Grande do Sul (UFRGS), Institute of Chemistry, Zip Code 91501970, Porto Alegre, Brazil., Primieri Nicolli K; Universidade Federal do Rio Grande do Sul (UFRGS), Institute of Chemistry, Zip Code 91501970, Porto Alegre, Brazil., Souza-Silva ÉA; Universidade Federal de São Paulo (UNIFESP), Institute of Environmental, Chemical and Pharmaceutical Sciences, Zip Code 09913-030, Diadema, Brazil., Camarão Telles Biasoto A; Embrapa Semi-Arid, Zip Code 56302970, Petrolina, Brazil., Welke JE; UFRGS, Institute of Food Science and Technology, Zip Code 91501970, Porto Alegre, Brazil., Alcaraz Zini C; Universidade Federal do Rio Grande do Sul (UFRGS), Institute of Chemistry, Zip Code 91501970, Porto Alegre, Brazil. Electronic address: cazini@iq.ufrgs.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Mar 05; Vol. 308, pp. 125552. Date of Electronic Publication: 2019 Sep 30.
DOI: 10.1016/j.foodchem.2019.125552
Abstrakt: The influence of different combinations of Syrah grape maturation degree (19, 21 and 23 °Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential was evaluated for the first time through different chromatographic platforms (GC × GC/TOFMS, GC-O-OSME, GC-FID and GC/MS). GC × GC/TOFMS analyses resulted in 145 identified compounds and among these 29 were determined to be the most important for wine differentiation. The aroma compounds allowed the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to the higher levels of volatile compounds. The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulted in the designation of 19 °Brix as the most appropriate grape maturation degree to obtain a greater number of volatiles with pleasant odor and higher intensity and persistence. GC × GC/TOFMS allowed five and six co-elutions to be resolved, involving, respectively, ten and twelve important wine compounds.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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