Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

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Author(s): NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A.

Summary: For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O.

Publication year: 2018

Types of publication: Journal article

Unit: Embrapa Grape & Wine

Keywords: Chromatography analyses, GC-O, HS-SPME-GC × GC/TOFM, HS-SPME-GC ×GC/TOFMS, QDA, Vine management, Wine aroma, canopy, volatile compounds

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