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

• Autor(a) principal: Machado de Castilhos, Mauricio Bonatto
• Data de Publicação: 2020
• Outros Autores: Del Bianchi, Vanildo Luiz [UNESP], Gomez-Alonso, Sergio, Garcia-Romero, Esteban, Hermosin-Gutierrez, Isidro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2019.126025; http://hdl.handle.net/11449/196474
• topic: Wine; Drying; Submerged cap; Volatile compounds; Sensory descriptive analysis; Non-Vitis vinifera

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.