Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of Cabernet Sauvignon wines of Campanha Gaúcha

The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), tak...

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Bibliographic Details
Authors: Nicolli, Karine Primieri, Biasoto, Aline Camarão Telles, Guerra, Celito Crivellaro, Santos, Henrique Dias Pereira dos, Corrêa, Luiz Claudio, Welke, Juliane Elisa, Zini, Claudia Alcaraz
Format: article
Status:Published version
Publication Date:2020
Country:Brasil
Institution:Universidade Federal do Rio Grande do Sul (UFRGS)
Repository:Repositório Institucional da UFRGS
Language:English
OAI Identifier:oai:www.lume.ufrgs.br:10183/248377
Online Access:http://hdl.handle.net/10183/248377
Access Level:Open access
Keyword:Vinho
Composto fenólico
Cromatrografia
Espectrometria de massa
Canopy management
Volatile and phenolic compounds
Sensorial characteristics
Two-dimensional gas chromatography with mass spectrometric detection
Olfactometry
Liquid chromatography
Description
Summary:The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols.

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