Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.
Food Chem
; 207: 261-71, 2016 Sep 15.
Article
em En
| MEDLINE
| ID: mdl-27080904
ABSTRACT
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS twisters. A total of 130 compounds were determined. In traditional Chilean sparkling wines, ethyl esters were significantly higher, while acetic esters and ketones were predominant in the Charmat wines. PCA and LDA confirmed the differences in the volatile profiles between the production methods (traditional vs. Charmat).
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Vinho
/
Compostos Orgânicos Voláteis
País/Região como assunto:
America do sul
/
Chile
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2016
Tipo de documento:
Article