Abstract
We studied the VOCs profile of three red wine varieties, produced in the Valley of Tulum (San Juan-Argentina), over 4 consecutive years. Our main goal was to verify if different wine varieties could be differentiated from their VOCs profile, considering changes induced by their age, the yeast inoculated and the type of alcoholic fermentation, establishing those compounds that could be used as chemical markers of a particular variety.Stepwise LDA of selected VOCs allowed 100% differentiation between studied wines, showing that high levels of 1-hexanol were characteristic for Malbec, while low level of ethyl caproate was characteristic for Bonarda. Using controlled fermentations, 1-hexanol, a pre-fermentative VOC, presented a similar trend in wines produced from different yeast; while other fermentative VOCs, like ethyl caproate and ethyl caprilate, presented lower levels for Bonarda but also for Syrah. To our knowledge, this is the first report on characterization of VOCs from Bonarda. Additionally, the quantitative analysis of VOCs profile, coupled to chemometrics, present a good alternative to differentiate wines from different varieties and also for studying wine fermentation.
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