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Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

2019; Elsevier BV; Volume: 311; Linguagem: Inglês

10.1016/j.foodchem.2019.126025

1873-7072

Maurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Sérgio Gómez-Alonso, Esteban García‐Romero, Isidro Hermosín‐Gutiérrez,

Phytochemicals and Antioxidant Activities

The present manuscript assessed the volatile and sensory profiles of BRS Rúbea 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 Rúbea 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.