Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

• Autor(a) principal: ARCANJO,Narciza Maria de Oliveira
• Data de Publicação: 2018
• Outros Autores: OLIVEIRA,Maria Erica da Silva, ARAÚJO,Íris Braz da Silva, SILVA,Flávio Luís Honorato da, MADRUGA,Marta Suely
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200271
• topic: aroma enology; extraction; fermented drink; mass spectrometry

Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and a total of 54 compounds were detected in red wine samples including esters (23), terpenes (12), alcohols (10), aldehydes and ketones (5) and amines (1) as well as 3 compounds belonging to other classes. Isabella and Ives red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA). The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.