| Abstrakt: |
The wine industry intends to boost production of high-quality, innovative and competitive sparkling wines, since they have experienced a growth in consumption. Volatile compounds of sparkling wines produced with faster alternative methods (Ancestral and Single Tank Fermentation, STF) were compared to usual ones (Traditional and Charmat) using headspace solid-phase micro-extraction and gas chromatography with mass spectrometry detection (HS-SPME-GC/MS) followed by heat map and hierarchical grouping analysis (HCA). Esters with fruity, floral, honey and sweet characteristics were mainly responsible for the uniqueness of the sparkling wines produced by alternative methods. Five esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate and isopentyl hexanoate) were found at levels above their odour thresholds (30, 55, 580, 250 and 100 µg L−1, respectively) in the Ancestral (122.8, 152.2, 588.0, 293.1 and 120.65 µg L−1, respectively) and STF (136.8, 172.6, 599.4, 291.7 and 129.76 µg L−1, respectively) sparkling wines. In contrast, hexanol (herbaceous odour, 790.3 and 845.5 µg L−1) and isoamyl octanoate (oily odour, 159.2 and 161.7 µg L−1), which may impair the quality, were found at levels above the odour threshold (110 and 152.0 µg L−1) in the Charmat and Traditional sparkling wines, respectively. Sensory profile evaluated using quantitative descriptive analysis (QDA) showed that alternative sparkling wines were characterised by an enhanced odour of sweet, floral tropical and citrus fruit, in addition to effervescence, intensity of yellow colour, creaminess, body and taste. Therefore, Ancestral and STF resulted in desirable-quality sparkling wines that can be produced through faster processes with fewer steps. [ABSTRACT FROM AUTHOR] |
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