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

Juliane E Welke,Mauro Zanus,Marcelo Lazarotto,Karine G Schmitt,Claudia A Zini

doi:10.1590/s0103-50532012000400013

Abstract

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.

Highlights

Aroma is one of the most important factors in determining wine character and quality
The extraction efficiency of six SPME fiber coatings was tested, according to Experimental section, in order to find which coating would have the highest affinity toward volatiles and semivolatiles wine constituents
48% were ethyl esters, which provided a positive contribution to the general quality of wine

Summary

Introduction

Aroma is one of the most important factors in determining wine character and quality. The total area of the chromatographic peaks and the number of chromatographic peaks were used to identify the most appropriate SPME coating for the extraction of wine volatiles.

Results

Conclusion