Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Journal of the Brazilian Chemical Society

Juliane E. Welke²  Mauro Zanus¹  Marcelo Lazarotto¹  Karine G. Schmitt²  Claudia A. Zini² 

[1] ,Universidade Federal do Rio Grande do Sul Instituto de Química Porto Alegre RS ,Brazil

关键词: flavour;    sparkling wine;    SPME;    base wine;    volatiles;   

DOI  :  10.1590/S0103-50532012000400013

来源: SciELO

【 摘 要 】

Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB‑CAR‑PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.

【 授权许可】

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