Characterization of the Volatile Profile of Brazilian Moscatel Sparkling Wines Through Solid Phase Microextraction and Gas Chromatography

Abstract

Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize the volatile profile of Moscatel sparkling wines. Predominant classes were esters, acids, alcohols and terpenes. The efficiency of GC×GC was apparent due to the higher number of compounds positively and/or tentatively identified through this technique (two and a half times higher than with 1D-GC), as well as by the separation of co-eluted compounds in 1D-GC. Principal components analysis showed that the volatile profile of the majority of sparkling wines is similar. Only two samples differed from others and the compounds responsible for this behavior were nerol, menthol, linalool acetate, limonene and geraniol. Furthermore, a clear separation among sparkling wines done with two Moscato grape varieties (Bianco and Giallo) was observed in cluster analysis due to the higher chromatographic area of terpenes and norisoprenoids verified in Giallo samples. ]]>

Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

“…12 Headspace-solid phase microextraction (HS-SPME) and gas chromatography with mass spectrometric detection (GC-MS) are well-established techniques for extraction and determination of volatile compounds of wines, respectively. [13][14][15][16][17][18] SPME integrates extraction and concentration into a single solvent-free step, followed by thermal desorption of analytes in the injection port of the GC-MS. Additional advantages of these combined techniques include selectivity, sensitivity, absence of solvent, and the use of small amounts of sample. 19 Data obtained from different groups of samples may be evaluated using chemometric tools, including cluster analysis.…”

Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

“…Linolenicacid-ethyl ester 67,35; 79,33; 121,20; 136,18; 178,06; 306 X ND ND A-damascenone (E) -1-(2,6,6-trimethylcyclohexa-1,3-dien-1-il) -but-2-en-1-one g 41,82; 69,47; 105,31; 121,21; 190,02; 199 X X X Solid phase microextraction fiber: Polydimethylsiloxane/divinylbenzene (PDM/DVB) with 65 μm. The letters indicate compounds that have already been identified by other authors: ª (Etievant, 1991;Gürbüz et al, 2006); b (Guio et al, 2010); c (Nicolli et al, 2015); d (Welke et al, 2012); e (Canuti et al, 2009); f (Liberatore et al, 2010); g (Riu-Aumatell et al, 2004); h (Kang et al, 2010); i (Xin et al, 2013); j (Closs et al, 2014). X: Detected, ND: Not detected.…”

“…They are present in whole grape juice and the aliphatic acids such as octanoic and decanoic acids are produced from fatty acids, influencing negatively the aroma of the juices (Clarke and Bakker, 2004). Carboxylic acids were identified in Merlot and Moscatel wines (V. viniferas), in addition to octanoic, nonanoic and decanoic acids using HS-SPME-GCxGC/TOFMS and HS-SPME-1D-G/MS, respectively (Nicolli et al, 2015). In Chardonnay grapes, octanoic acid was detected using GC-MS (Liberatore et al, 2010).…”

Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings

“…For instance, 5 out of 8 sensory active compounds could only be identified and quantified by GC×GC. Similarly, GC×GC-based methods have been employed to unveil the chemical composition of VOC in Cabernet Sauvignon [25], Merlot [26], Muscat [27], Marsala [28], and Moscatel [29] wines. Consequently, such investigations have improved the correlations between wine production variables and the volatile composition, such as regional feature of grapes [30], ripeness and maceration of grapes [31], fermentation [32], and aging [33].…”