Abstract
Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines.
Highlights
IntroductionWine is an alcoholic beverage with a considerable world production rate (approximately 2.7×1010 L per year), and wine production has increased in Brazil in recent years from 2.6×108 L in 2012 (ASSIS et al, 2014) to 4.4×108 L in 2015 (IBRAVIN, 2016)
Wine is an alcoholic beverage with a considerable world production rate, and wine production has increased in Brazil in recent years from 2.6×108 L in 2012 (ASSIS et al, 2014) to 4.4×108 L in 2015 (IBRAVIN, 2016)
It was verified that solid phase microextraction (SPME) and GC-MS were shown to be precise and accurate techniques for the rapid identification of volatile compounds in the wines
Summary
Wine is an alcoholic beverage with a considerable world production rate (approximately 2.7×1010 L per year), and wine production has increased in Brazil in recent years from 2.6×108 L in 2012 (ASSIS et al, 2014) to 4.4×108 L in 2015 (IBRAVIN, 2016). The main states producing fine wines are Rio Grande do Sul, Santa Catarina and the São Francisco Valley (states of Pernambuco and Bahia), Rio Grande do Sul being responsible for more than 90% of the total Brazilian production. In these regions, American vines predominate since they have adapted to the climatic conditions, especially to the rainy season, which coincides with grape ripening. Volatile compounds contribute significantly to the sensory properties of many beverages, including wines These compounds are mainly influenced by the grape variety, and some of them are formed during the winemaking process, especially during the fermentation and aging steps. The determination of the amounts of each volatile component can be used to establish beverage quality and authenticity, in order to improve wine quality (NICOLLI et al, 2015)
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