Natural sparkling guava wine: volatile and physicochemical characterization

Abstract

Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

“… 1 Retention time (min); 2 Kovats index n -alkanes (C 8 to C 20 ) on a BP-20 capillary column; 3 Kovats index reported in literature for equivalent capillary column [21,22,23,24,25,26,27,28,29,30]; 4 Method of identification: MS, mass spectrum comparison using NITS library; RI: retention index in agreement with literature value; Std: confirmed by authentic standard; 5 Odor threshold determined in 10–12% v/v ethanol [6,31,32,33,34,35,36]; 6 Odor descriptors [6,11,37,38,39,40,41,42,43,44,45]; 7 Odor descriptors in bold are the potential aroma notes of Madeira wines; 8 VOCs in bold are common to all Madeira wines analyzed; 9 No information was found in literature; 10 TDN: 1,2-dihydro-1,1,6-trimethylnaphtalene.…”

“…Taking into account the OTs [6,31,32,33,34,35,36] and odor descriptor [6,11,37,38,39,40,41,42,43,44,45] reported in Table 1, as well as the relative concentration of VOCs (Tables S1 and S2), the citrus odor characteristic of Malvasia, Sercial and Tinta Negra wines (Table 2) could be explain by the presence of some terpenic compounds, such as α-pinene, limonene, linalool, citronellol, geraniol, and some esters, like hexyl acetate, ethyl 3-methylbutanoate and ethyl 3-hydroxyhexanoate, and 2-ethylhexan-1-ol (Table 3). All these varietal and fermentative compounds are present in Malvasia, Sercial and Tinta Negra wines at relative concentrations higher than their respective OT.…”

Characterization of a Fermented Feijoa Beverage

“…The fermented beverage was prepared based on the production techniques of white wine and guava wine (Bertagnolli et al, 2017). The feijoa pulp was thawed at 5.0 ± 2 °C and put in a blender at low speed for a few seconds to achieve greater homogenization.…”

Presença De Pesticidas Em Vinhos – Uma Breve Prospecção Bibliográfica

“…Os Estados Unidos são os maiores consumidores, seguidos pela França e Itália. Na América do Sul, a Argentina lidera a lista de maior consumo desta bebida [1].…”