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

Abstract

Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos.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.Keywords: flavour, sparkling wine, SPME, base wine, volatiles IntroductionAroma is one of the most important factors in determining wine character and quality. The compounds that define wine aroma are related to acceptance or rejection of wines by the consumers. Sparkling wines produced by traditional or Champenoise method entails double fermentation Welke et al. 679 Vol. 23, No. 4, 2012 followed by aging of the wine in contact with the yeast in the bottle. The base wine is obtained from the first fermentation. After this step, a solution containing sugar and yeast is added to the base wine to provide proper conditions for the second fermentation. Therefore, the base wine can be considered as a decisive point for ob...

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

“…Similarly, Jurado et al (2008) and Burin et al (2013) reported that CAR/PDMS fibre was the best option for the analysis of volatile compounds in wines. Furthermore, Rodrigues et al (2008), Dziadas and Jeleń (2010) and Welke et al (2012a) found that CAR/PDMS fibre showed high extraction efficiency compared to others fibres.…”

“…Compared to traditional techniques, like liquid-liquid extraction (LLE) and solid-phase extraction (SPE), it offers many advantages, such as simplicity, high sensitivity and reproducibility, does not require solvents and needs low sample volumes. Moreover, it is fast, inexpensive and can easily be automated (Welke et al, 2012a). This technique was developed by Pawliszyn and co-workers in 1989 (Marengo et al,ylosiloxane-divinylbenzene (PDMS/DVB), carboxen-polydimethylosiloxane (CAR/PDMS) and divinylbenzene-carboxen-polydimethylosiloxane (DVB/CAR/PDMS) do so via adsorption.…”

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

“…Terpenes (limonene, linalool, α‐terpineol, citronellol, nerol, geraniol, linalyl acetate, rose oxide and nerolidol) were determined by headspace solid‐phase micro‐extraction (SPME) with DVB/CAR/PDMS (divinylbenzene/carboxen on polydimethylsiloxane) 50/30 μm fibre purchased from Sigma–Aldrich, according with the method used by Peña et al () and Welke et al (). Into 20 mL of wine 5 g of NaCl and 80 μL of internal standard (3‐octanol) were added.…”

“…The carrier gas was helium at 2.0 mL/min. Oven conditions were 50°C for 1 min; 50–60°C at 10°C/min for 1 min, 60–200°C at 25°C/min for 8 min, with a constant gas flow of 1 mL/min (Peña et al , Welke et al ).…”

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

“…However, in general, PDMS showed high efficiency for all compounds with LOQs ranging between 0.4 ng/L -4 µg/L. Recent applications showed that a triphase fiber DVB/CAR/PDMS allows extraction of the highest number of wine volatiles, including ethyl esters (56% of the compounds identified), alcohols and acids [1,101].…”