Aromatic profile of Canaiolo nero wines in Santa Catarina highlands, Brazil

Authors

  • André Luiz Kulkamp de Souza Empresa de Pesquisa Agropecuária de Santa Catarina, EPAGRI, Estação Experimental de Videira, Rua João Zardo, 1660, 89560-000, Videira, SC, Brasil.
  • Edson Luiz de Souza Universidade do Oeste de Santa Catarina, UNOESC, Videira, SC, Brasil.
  • Stefany Grutzmann Arcari Instituto Federal de Santa Catarina, IFSC, Campus São Miguel do Oeste, São Miguel do Oeste, SC, Brasil.
  • Alberto Fontanella Brighenti Empresa de Pesquisa Agropecuária de Santa Catarina, EPAGRI, Estação Experimental de São Joaquim-SC
  • Duilio Porro
  • Marco Stefanini
  • Vinicius Caliari Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI)

DOI:

https://doi.org/10.5965/223811711732018344

Keywords:

Vitis vinifera, odor activity value, chromatograph, threshold, volatile compounds., volatile compounds

Abstract

Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27º 12' 24" S, 51º 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with a good adaptation of some varieties, among them, Canaiolo nero. To characterize the wines of this region, during the 2012 and 2014 harvests the volatile compounds were determined through the MHS-SPME-GC-MS technique. The grapes were harvested, and samples analyzed in triplicate. The positive identification of the volatile compounds was performed by comparing the experimentally obtained mass spectrum and retention index with the reference spectra and retention indices available in the literature. Four consecutive extractions were used for quantitative evaluation to avoid a matrix effect. Odor activity value was calculated from the perception threshold for each evaluated compound. The mean soluble solids content was 21.55o Brix, and total acid content was 81.0 meq L-1; the mean weight of the clusters was 176 g, and the productivity was 2.2 tons per hectare (espalier – 1.5 m × 3.0 m). Thirty-one volatile compounds were identified and quantified in the analyzed samples. The major components were the aromatic alcohol 2-phenylethanol (38.364 µg L-1), and the esters diethyl succinate (6.357 µg L-1) and ethyl acetate (2.005 µg L-1); and the compound of class C6, 1-hexanol (3.2 µg L-1). Odor activity values showed the compounds that contribute the most to the aroma of the analyzed wines, highlighting ethyl isovalerate (OAV 394.38), ethyl hexanoate (OAV 9.22), ethyl cinnamate (OAV 8.62) ethyl isobutanoate (OAV 5.59), β-damascenone (OAV 2.44), hexanoic acid (OAV 4.03), octanoic acid (OAV 3.64) and isoamyl acetate (OAV 3.01). These results showed the aroma characteristics of Santa Catarina wines of the Canaiolo nero variety, especially fruity aromas of apple, green apple, strawberry, plum and banana; and floral aroma of violet and roses.

Downloads

Download data is not yet available.

Author Biographies

André Luiz Kulkamp de Souza, Empresa de Pesquisa Agropecuária de Santa Catarina, EPAGRI, Estação Experimental de Videira, Rua João Zardo, 1660, 89560-000, Videira, SC, Brasil.

Pesquisador em fitotecnia

Edson Luiz de Souza, Universidade do Oeste de Santa Catarina, UNOESC, Videira, SC, Brasil.

Professor

Stefany Grutzmann Arcari, Instituto Federal de Santa Catarina, IFSC, Campus São Miguel do Oeste, São Miguel do Oeste, SC, Brasil.

Professora

Alberto Fontanella Brighenti, Empresa de Pesquisa Agropecuária de Santa Catarina, EPAGRI, Estação Experimental de São Joaquim-SC

Pesquisador

Duilio Porro

Pesquisador.

Edmund Mach Foundation, E. Mach St., 1, 38010, San Michele all’Adige, TN, Italia.

Marco Stefanini

Pesquisador

Edmund Mach Foundation, E. Mach St., 1, 38010, San Michele all’Adige, TN, Itália.

References

ANDUJAR-ORTIZ I et al. 2009. Analytical performance of three commonly used extraction methods for the gas chromatography-mass spectrometry analysis of wine volatile compounds. Journal of Chromatography A 1216: 7351-7357.

ANTALICK G et al. 2014. Esters in wines: New insight through the establishment of a database of French wines. American Journal of Enology and Viticulture 65: 293-304.

BANDINELLI R et al. 2012. Storia e ampelografia del territorio del Chianti Rufina/History and Ampelography of the Chianti Rufina Region. All’Insegna del Giglio. 28p.

BARROS EP et al. 2012. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines. Talanta 101: 177-186.

COSTA R et al. 2013. Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles. Analytica Chimica Acta 770: 1-6.

GAMBETTA JM et al. 2014. Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry 62: 6512-6534.

JIANG B et al. 2013. Comparision on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Research International 51: 482-489.

LIU J et al. 2015. Instrumental and sensory characterization of Solaris white wines in Denmark. Food Chemistry 166: 133-142.

NOGUEROL-PATO R et al. 2009. Quantitative determination and characterization of the main odourants of Mencia monovarietal red wines. Food Chemistry 117: 473-484.

OIV. 2011. ORGANISATION INTERNATIONALE DE LA VIGNE ET DU VIN. Recueil des methods internationals d'analyse des vins et des mouts, edition 2011. 8th Assemblée Générale, Paris.

PEREIRA V et al. 2014. Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food Chemistry 162: 122-134.

PERESTRELO R et al. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta 563: 154-164.

PETROPULOS VI et al. 2014. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chemistry 165: 506-514.

PORRO D & STEFANINI M. 2016. Tecnologias para o desenvolvimento da viticultura de Santa Catarina. Provincia Autonoma di Trento e Foundazione Edmund Mach. Trento. p.143.

POZO-BAYÓN MA & REINECCIUS G. 2009. Interactions between wine matrix macro-components and aroma compounds. In: MORENO-ARRIBAS MV & POLO MC. (Eds.). Wine chemistry and biotechnology. Springer Life Sciences. New York. p. 417-436.

REVI M. et al. 2014. Effect of packaging material on enological parameters and volatile compounds of dry white wine. Food Chemistry 152: 331-339.

ROBINSON AL et al. 2009. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning. Journal of Agricultural and Food Chemistry 57: 10313-10322.

ROBINSON AL et al. 2014. Origins of grape and wine aroma. Part 1. Chemical Components and Viticultural Impacts. American Journal of Enology and Viticulture 65: 1-24.

ZAPATA J et al. 2012. Automated and quantitative headspace in-tube extraction for the accurate determination of highy volatile compounds from wines and beers. Journal of Chromatography A 1230: 1-7.

Downloads

Published

2018-09-26

How to Cite

SOUZA, André Luiz Kulkamp de; SOUZA, Edson Luiz de; ARCARI, Stefany Grutzmann; BRIGHENTI, Alberto Fontanella; PORRO, Duilio; STEFANINI, Marco; CALIARI, Vinicius. Aromatic profile of Canaiolo nero wines in Santa Catarina highlands, Brazil. Revista de Ciências Agroveterinárias, Lages, v. 17, n. 3, p. 344–350, 2018. DOI: 10.5965/223811711732018344. Disponível em: https://periodicos.udesc.br/index.php/agroveterinaria/article/view/10295. Acesso em: 30 may. 2024.

Issue

Section

Research Article - Science of Plants and Derived Products

Most read articles by the same author(s)

1 2 > >>