Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

The present research aimed to identify the volatile profile 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 Fra...

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Published in:Food analytical methods 2022-12, Vol.15 (12), p.3346-3364
Main Authors: de Macêdo MORAIS, Samara, de Sousa GALVÃO, Mércia, de CARVALHO, Leila Moreira, OLEGARIO, Lary Souza, PEREIRA, Giuliano Elias, de Andrade LIMA, Luciana Leite, da SILVA, Flávio Luiz Honorato, MADRUGA, Marta Suely
Format: Article
Language:English
Subjects:
Alcohols
Analytical Chemistry
Chemical composition
Chemical compounds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Esters
Food Science
Markers
Microbiology
Organic compounds
Solid phase methods
Sparkling wine
Terpenes
Valleys
VOCs
Volatile organic compounds
Wines
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Summary:The present research aimed to identify the volatile profile 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 identified using the HS-SPME/GC–MS technique. The results reached the identification of a total of 109 compounds, classified 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 profiles 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.
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-022-02374-4