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Food Chem

Title:		Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora
Author(s):		Bonatto Machado de Castilhos M; Luiz Del Bianchi V; Gomez-Alonso S; Garcia-Romero E; Hermosin-Gutierrez I;
Address:		"Exact Sciences and Earth Department, Minas Gerais State University, Frutal, Minas Gerais, Brazil. Electronic address: mauricio.castilhos@uemg.br. Food Engineering and Technology Department, Sao Paulo State University, Cristovao Colombo Street, 2265 Sao Jose do Rio Preto, Brazil. Instituto Regional de Investigacion Cientifica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo Jose Cela S/N, 13071 Ciudad Real, Spain; Parque Cientifico y Tecnologico de Albacete, Passeo de la Innovacion, 1, 02006 Albacete, Spain. Instituto de La Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain. Instituto Regional de Investigacion Cientifica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo Jose Cela S/N, 13071 Ciudad Real, Spain"
Journal Title:		Food Chem
Year:		2020
Volume:		20191213
Issue:
Page Number:		126025 -
DOI:		10.1016/j.foodchem.2019.126025
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present manuscript assessed the volatile and sensory profiles of BRS Rubea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L(-1) to 547 mg L(-1)) and ethyl and methyl esters (183 mg L(-1) to 456 mg L(-1)) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rubea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality"
Keywords:		Brazil Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/analysis Smell Vitis/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Drying Non-Vitis vinifera Sensory descriptive analysis Submerged cap Volatile compoun;
Notes:		"MedlineBonatto Machado de Castilhos, Mauricio Luiz Del Bianchi, Vanildo Gomez-Alonso, Sergio Garcia-Romero, Esteban Hermosin-Gutierrez, Isidro eng England 2019/12/24 Food Chem. 2020 May 1; 311:126025. doi: 10.1016/j.foodchem.2019.126025. Epub 2019 Dec 13"