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Food Chem

Title:		Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Author(s):		Ubeda C; Callejon RM; Troncoso AM; Pena-Neira A; Morales ML;
Address:		"Universidad Autonoma de Chile, Chile. Electronic address: c_ubeda@us.es. Area de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Departamento de Agroindustria y Enologia, Facultad de Ciencias Agronomicas, Universidad de Chile, Casilla 1004, Santiago, Chile"
Journal Title:		Food Chem
Year:		2016
Volume:		20160330
Issue:
Page Number:		261 - 271
DOI:		10.1016/j.foodchem.2016.03.117
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS twisters. A total of 130 compounds were determined. In traditional Chilean sparkling wines, ethyl esters were significantly higher, while acetic esters and ketones were predominant in the Charmat wines. PCA and LDA confirmed the differences in the volatile profiles between the production methods (traditional vs. Charmat)"
Keywords:		Chile Esters/analysis Food Industry Ketones/analysis Volatile Organic Compounds/*analysis Wine/*analysis Chilean sparkling wine Hsse Polydimethylsiloxane Polyethyleneglycol-modified silicone Sbse Volatile compounds;
Notes:		"MedlineUbeda, C Callejon, R M Troncoso, A M Pena-Neira, A Morales, M L eng Research Support, Non-U.S. Gov't England 2016/04/16 Food Chem. 2016 Sep 15; 207:261-71. doi: 10.1016/j.foodchem.2016.03.117. Epub 2016 Mar 30"