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

被引：0
|
作者：
Samara de Macêdo MORAIS
Mércia de Sousa GALVÃO
Leila Moreira de CARVALHO
Lary Souza OLEGARIO
Giuliano Elias PEREIRA
Luciana Leite de Andrade LIMA
Flávio Luiz Honorato da SILVA
Marta Suely MADRUGA
机构：
[1] Federal University of Paraíba,Department of Gastronomy
[2] Federal University of Paraíba,Department of Food Engineering
[3] Brazilian Agricultural Research CorporationEmbrapa Grape & Wine,Department of Rural Technology
[4] Rural Federal University of Pernambuco,Department of Chemical Engineering
[5] Federal University of Paraíba,undefined
来源：
Food Analytical Methods | 2022年 / 15卷
关键词：
Volatile compound; São Francisco Valley; Geographical indication; Typicality marker; Gas chromatography;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
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页码：3346 / 3364
页数：18
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