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Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
Food Chem. 2018 Mar 15; 243:103-117.FC

Abstract

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 1m), 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 M1) 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. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.

Authors+Show Affiliations

Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: karinenicolli@yahoo.com.br.Embrapa Semi-Arid, 56302970 Petrolina, PE, Brazil. Electronic address: aline.biasoto@embrapa.br.Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil; Chemistry Department, Universidade Federal de São Paulo (UNIFESP), ​09972-270 Diadema, Brazil.Embrapa Grape & Wine, 95700000 Bento Gonçalves, RS, Brazil. Electronic address: henrique.p.santos@embrapa.br.Embrapa Grape & Wine, 95700000 Bento Gonçalves, RS, Brazil.Institute of Food Science and Technology, UFRGS, 91501970 Porto Alegre, RS, Brazil. Electronic address: juliane.welke@ufrgs.br.Institute of Chemistry, Universidade Federal do Rio Grande do Sul (UFRGS), 91501970 Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29146315

Citation

Nicolli, Karine P., et al. "Sensory, Olfactometry and Comprehensive Two-dimensional Gas Chromatography Analyses as Appropriate Tools to Characterize the Effects of Vine Management On Wine Aroma." Food Chemistry, vol. 243, 2018, pp. 103-117.
Nicolli KP, Biasoto ACT, Souza-Silva ÉA, et al. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Food Chem. 2018;243:103-117.
Nicolli, K. P., Biasoto, A. C. T., Souza-Silva, É. A., Guerra, C. C., Dos Santos, H. P., Welke, J. E., & Zini, C. A. (2018). Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Food Chemistry, 243, 103-117. https://doi.org/10.1016/j.foodchem.2017.09.078
Nicolli KP, et al. Sensory, Olfactometry and Comprehensive Two-dimensional Gas Chromatography Analyses as Appropriate Tools to Characterize the Effects of Vine Management On Wine Aroma. Food Chem. 2018 Mar 15;243:103-117. PubMed PMID: 29146315.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. AU - Nicolli,Karine P, AU - Biasoto,Aline C T, AU - Souza-Silva,Érica A, AU - Guerra,Celito C, AU - Dos Santos,Henrique P, AU - Welke,Juliane E, AU - Zini,Cláudia A, Y1 - 2017/09/21/ PY - 2017/06/25/received PY - 2017/09/10/revised PY - 2017/09/14/accepted PY - 2017/11/18/entrez PY - 2017/11/18/pubmed PY - 2018/7/14/medline KW - Canopy KW - GC-O KW - HS-SPME-GC×GC/TOFMS KW - QDA KW - Vine management KW - Volatile compounds KW - Wine aroma SP - 103 EP - 117 JF - Food chemistry JO - Food Chem VL - 243 N2 - 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 1m), 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 M1) 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. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29146315/Sensory_olfactometry_and_comprehensive_two_dimensional_gas_chromatography_analyses_as_appropriate_tools_to_characterize_the_effects_of_vine_management_on_wine_aroma_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31545-5 DB - PRIME DP - Unbound Medicine ER -