Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation

Abstract

The gas chromatography-olfactometry (GC-O) methods, detection frequency and posterior intensity, were evaluated to determine the odour intensity of three Aragonez clonal red wines. An experienced panel of eight sniffers was used and 36 odorant compounds were detected. Positive significant correlations were obtained between detection frequency and average intensity scores. Principal component analysis of the scores obtained by the posterior intensity method revealed a good separation among the three Aragonez clonal red wines. Clonal wine A1 presented the highest odour intensities. Indeed, this wine was highly influenced by several odorant compounds, in particular, varietal compounds such as β β β β β -damascenone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. These results pointed to the posterior intensity method as a suitable tool for clonal red wines differentiation.

Discrimination of Brazilian red wines according to the viticultural region, varietal, and winery origin

“…Regarding the discrimination of viticultural regions, the studies carried out to establish the authenticity and regional origin of Slovenian wines should be mentioned (OGRINC et al, 2001); in Canada, red wines from three subappellations were sensory characterized (KONTKANEN et al, 2005); in France, red wines were discriminated according to three viticultural areas (PICQUE et al, 2005); and Riesling wines were discriminated from different countries (LIU et al, 2008). Concerning varietal wines, the work of NOBEL (1981) should be mentioned, which differentiated six white varietal wines in California using volatile compounds; in South Africa, the discrimination of five red varietals based on non-colored phenolic content (VILLIERS et al, 2005); differences among three clonal Aragonez red wines in Portugal were established (BOTELHO et al, 2007); the discrimination of four Madeira varietal wines (CAMARA; ALVES; MARQUES, 2007); the discrimination of the three main cultivars of the Bordeaux region (PEREIRA et al, 2007); and the differentiation of five red varieties cultivated in a warm climate region of Spain (VIVIANI; MORENO; PEINADO, 2007).…”

“…In addition to varietal wines, it is possible to discriminate wines made from clones from only one grape variety. Indeed, Botelho et al (2007), in Portugal, discriminated three clones of Aragonez red wines using the gas chromatography-olfactometry method.…”

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

“…This technique allows the exact determination of compound profiles and quantities of the wine volatile fractions [5] but not their impact. Hence, the importance of GC-O associated with descriptive sensory analysis [6] serves as a comparison between classical sensory analysis and the individual quantification performed by GC-MS.…”

Gas chromatography-olfactometry of alcoholic beverages

“…Among all direct intensity methods, posterior intensity procedures do not require any special equipment for data treatment. Up to now, this approach has been applied mainly in aroma and quality investigations of wine (Botelho et al , 2007;Campo et al , 2005;Cullere et al , 2004;Gomez-Miguez et al , 2007;Moyano et al , 2010) and spirit liquors (Fan and Qian, 2006b).…”

“…Therefore, before commencing with testing real samples, appropriate training should be conducted (Berdague et al , 2007;Botelho et al , 2007;Ferrari et al , 2004;Ferreira et al , 2001Ferreira et al , , 2002b. Training familiarizes assessors with the intensity scale, odour descriptors and the types of odours that may appear in the analyzed samples.…”