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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 I: BRS Carmem and BRS Violeta
Author(s):		de Castilhos MBM; Del Bianchi VL; 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:		2019
Volume:		20180817
Issue:
Page Number:		462 - 470
DOI:		10.1016/j.foodchem.2018.08.066
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study analyzed the volatile composition and aroma profile of BRS Carmem and BRS Violeta red wines elaborated from traditional and two alternative winemaking procedures: grape pre-drying and submerged cap. The wines contained higher concentration of acetates (ranging from 303?ª+mg?ª+L(-1) to 905?ª+mg?ª+L(-1)) and ethyl and methyl esters (ranging from 138?ª+mg?ª+L(-1) to 415?ª+mg?ª+L(-1)). The BRS Carmem wines were described as fruity due to the higher concentration of esters and BRS Violeta wines were described as vegetal mainly due to the higher concentration of terpenes and methoxyphenols. C6 alcohols also influenced the vegetal notes of BRS Violeta wines from traditional and submerged cap procedures and the pre-dried wines also presented a relevant jam note possibly due to the presence of 2-phenylethyl acetate. The changes in winemaking procedures can possibly lead to changes in the aromatic profile of red wines in a positive way, improving the wine aroma quality"
Keywords:		Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Phenols/chemistry Principal Component Analysis Terpenes/chemistry Vitis/chemistry/metabolism Volatile Organic Compounds/analysis/*chemistry Wine/*analysis Drying Red wine Sensory analysis Su;
Notes:		"Medlinede Castilhos, Mauricio Bonatto Machado Del Bianchi, Vanildo Luiz Gomez-Alonso, Sergio Garcia-Romero, Esteban Hermosin-Gutierrez, Isidro eng England 2018/10/13 Food Chem. 2019 Jan 30; 272:462-470. doi: 10.1016/j.foodchem.2018.08.066. Epub 2018 Aug 17"