Instrumental and sensory characterisation of Solaris white wines in Denmark

•The first study to survey commercial Solaris wines available on the Danish market.•A primary sensory difference is observed between wines characterised by floral and fruity flavours and the remainder with less pleasant flavours.•We find that differences in vintage are less characteristic than diffe...

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Bibliographic Details
Published in:Food chemistry 2015-01, Vol.166, p.133-142
Main Authors: Liu, Jing, Toldam-Andersen, Torben Bo, Petersen, Mikael Agerlin, Zhang, Shujuan, Arneborg, Nils, Bredie, Wender L.P.
Format: Article
Language:English
Subjects:
Denmark
Descriptive sensory analysis
Fragaria
Fruit - chemistry
Gas Chromatography-Mass Spectrometry - methods
Headspace analysis
Musa
PLS
Prunus
Solaris
Vitaceae
Volatile compounds
Volatile Organic Compounds
White wine
Wine - analysis
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Summary:•The first study to survey commercial Solaris wines available on the Danish market.•A primary sensory difference is observed between wines characterised by floral and fruity flavours and the remainder with less pleasant flavours.•We find that differences in vintage are less characteristic than differences caused due to sulphite management by the producers. This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography–mass spectrometry (GC–MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.05.148