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Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

dc.contributor.authorUbeda C.
dc.contributor.authorCallejón R.M.
dc.contributor.authorTroncoso A.M.
dc.contributor.authorPeña-Neira A.
dc.contributor.authorMorales M.L.
dc.date.accessioned2020-09-02T22:29:27Z
dc.date.available2020-09-02T22:29:27Z
dc.date.issued2016
dc.identifier10.1016/j.foodchem.2016.03.117
dc.identifier.citation207, , 261-271
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6456
dc.descriptionThe 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.
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectChilean sparkling wine
dc.subjectHSSE
dc.subjectPolydimethylsiloxane
dc.subjectPolyethyleneglycol-modified silicone
dc.subjectSBSE
dc.subjectVolatile compounds
dc.subjectEsters
dc.subjectExtraction
dc.subjectKetones
dc.subjectMicrochannels
dc.subjectPolydimethylsiloxane
dc.subjectVolatile organic compounds
dc.subjectHSSE
dc.subjectProduction methods
dc.subjectSBSE
dc.subjectSequential extraction
dc.subjectSparkling wines
dc.subjectStir bar sorptive extraction
dc.subjectVolatile composition
dc.subjectVolatile compounds
dc.subjectSilicones
dc.subjectketone
dc.subjectsilicone
dc.subjectvolatile agent
dc.subjectester
dc.subjectketone
dc.subjectvolatile organic compound
dc.subjectArticle
dc.subjectcontrolled study
dc.subjectdiscriminant analysis
dc.subjectextraction
dc.subjectimmersion
dc.subjectsparkling wine
dc.subjectanalysis
dc.subjectChile
dc.subjectfood industry
dc.subjectwine
dc.subjectChile
dc.subjectEsters
dc.subjectFood Industry
dc.subjectKetones
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleVolatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
dc.typeArticle


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