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Beverages 2018, 4(4), 103; https://doi.org/10.3390/beverages4040103

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

1
Department of Technology and Social Sciences (DTCS III), Campus Juazeiro, Bahia State University, Edgard Chastinet Avenue, Juazeiro, BA 48905-680, Brazil
2
Department of Food Technology, Campus Petrolina, Federal Institute of Sertão Pernambucano, Rodovia BR 407, Km 08, S/N, Jardim São Paulo, Petrolina, PE 56314-520, Brazil
3
Brazilian Agricultural Research Corporation (Embrapa), Grape & Wine/Tropical Semi-arid, Rodovia BR 428, Km 152, PO Box 23, Petrolina, PE 56302-970, Brazil
*
Author to whom correspondence should be addressed.
Received: 17 November 2018 / Revised: 1 December 2018 / Accepted: 3 December 2018 / Published: 7 December 2018
(This article belongs to the Special Issue How Important Volatile Compounds Are for the Success of Beverages?)
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Abstract

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region. View Full-Text
Keywords: São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds São Francisco Valley; Syrah and Chenin Blanc grape varieties; GC-MS; sparkling wine; volatile compounds
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de Souza Nascimento, A.M.; de Souza, J.F.; dos Santos Lima, M.; Pereira, G.E. Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region. Beverages 2018, 4, 103.

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