Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Autor
Ubeda C.
Callejón R.M.
Troncoso A.M.
Peña-Neira A.
Morales M.L.
Resumen
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). © 2016 Elsevier Ltd. All rights reserved.
Colecciones
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Article
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020)
Ubeda C.; Kania-Zelada I.; del Barrio-Galán R.; Medel-Marabolí M.; Gil M.; Peña-Neira Á. (Elsevier Ltd, 2019) -
Review
Recent developments in the analysis of musty odour compounds in water and wine: A review (2020)
Callejón R.M.; Ubeda C.; Ríos-Reina R.; Morales M.L.; Troncoso A.M. (Elsevier B.V., 2016) -
Article
Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content (2020)
Morales M.L.; Fierro-Risco J.; Ríos-Reina R.; Ubeda C.; Paneque P. (Elsevier Ltd, 2019)