Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.

Detalhes bibliográficos
Autor(a) principal: MORAIS, S. DE M.
Data de Publicação: 2022
Outros Autores: GALVÃO, M. DE S., CARVALHO, L. M. DE, OLEGARIO, O. S., PEREIRA, G. E., ANDRADE LIMA, L. L. DE, SILVA, F. L. H. DA, MADRUGA, M. S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308
Resumo: The present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography
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spelling Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.São Francisco ValleyGeographical indicationTypicality markerVolatile compoundsGas chromatographyThe present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatographySAMARA DE MACÊDO MORAIS, Federal University of Paraíba; MÉRCIA DE SOUSA GALVÃO, Federal University of Paraíba; LEILA MOREIRA DE CARVALHO, Federal University of Paraíba; LARY SOUZA OLEGARIO, Federal University of Paraíba; GIULIANO ELIAS PEREIRA, CNPUV; LUCIANA LEITE DE ANDRADE LIMA, Rural Federal University of Pernambuco; FLÁVIO LUIZ HONORATO DA SILVA, Federal University of Paraíba; MARTA SUELY MADRUGA, Federal University of Paraíba.MORAIS, S. DE M.GALVÃO, M. DE S.CARVALHO, L. M. DEOLEGARIO, O. S.PEREIRA, G. E.ANDRADE LIMA, L. L. DESILVA, F. L. H. DAMADRUGA, M. S.2022-08-08T13:19:39Z2022-08-08T13:19:39Z2022-08-082022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Analytical Methods, s12161, July 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308doi.org/10.1007/s12161-022-02374-4enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-08-08T13:19:47Zoai:www.alice.cnptia.embrapa.br:doc/1145308Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-08-08T13:19:47falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-08-08T13:19:47Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
title Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
spellingShingle Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
MORAIS, S. DE M.
São Francisco Valley
Geographical indication
Typicality marker
Volatile compounds
Gas chromatography
title_short Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
title_full Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
title_fullStr Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
title_full_unstemmed Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
title_sort Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.
author MORAIS, S. DE M.
author_facet MORAIS, S. DE M.
GALVÃO, M. DE S.
CARVALHO, L. M. DE
OLEGARIO, O. S.
PEREIRA, G. E.
ANDRADE LIMA, L. L. DE
SILVA, F. L. H. DA
MADRUGA, M. S.
author_role author
author2 GALVÃO, M. DE S.
CARVALHO, L. M. DE
OLEGARIO, O. S.
PEREIRA, G. E.
ANDRADE LIMA, L. L. DE
SILVA, F. L. H. DA
MADRUGA, M. S.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv SAMARA DE MACÊDO MORAIS, Federal University of Paraíba; MÉRCIA DE SOUSA GALVÃO, Federal University of Paraíba; LEILA MOREIRA DE CARVALHO, Federal University of Paraíba; LARY SOUZA OLEGARIO, Federal University of Paraíba; GIULIANO ELIAS PEREIRA, CNPUV; LUCIANA LEITE DE ANDRADE LIMA, Rural Federal University of Pernambuco; FLÁVIO LUIZ HONORATO DA SILVA, Federal University of Paraíba; MARTA SUELY MADRUGA, Federal University of Paraíba.
dc.contributor.author.fl_str_mv MORAIS, S. DE M.
GALVÃO, M. DE S.
CARVALHO, L. M. DE
OLEGARIO, O. S.
PEREIRA, G. E.
ANDRADE LIMA, L. L. DE
SILVA, F. L. H. DA
MADRUGA, M. S.
dc.subject.por.fl_str_mv São Francisco Valley
Geographical indication
Typicality marker
Volatile compounds
Gas chromatography
topic São Francisco Valley
Geographical indication
Typicality marker
Volatile compounds
Gas chromatography
description The present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography
publishDate 2022
dc.date.none.fl_str_mv 2022-08-08T13:19:39Z
2022-08-08T13:19:39Z
2022-08-08
2022
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Analytical Methods, s12161, July 2022.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308
doi.org/10.1007/s12161-022-02374-4
identifier_str_mv Food Analytical Methods, s12161, July 2022.
doi.org/10.1007/s12161-022-02374-4
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145308
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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