BIO Web Conf.
Volume 12, 201941st World Congress of Vine and Wine
|Number of page(s)||4|
|Published online||19 February 2019|
Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines
1 UFPEL, 96160-000 Capão do Leão, RS Brazil
2 UNIUD Departimento di Scienza degli Almineti, 33100 Udine-FVG, Italy
3 UNIPAMPA Campus Dom Pedrito, 96450-00 Dom Pedrito, RS Brazil
Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of commercial sparkling wines by sensory analysis, and also by a gas chromatography (GC), and mass spectrometry (MS). At the sensory analysis, in Brazil's panel, from a total of 5 sparkling samples, were made 155 determinations of aromas found at wines, with 31 distinct descriptors. The same process was realized at the Italian's panel, and at this time we found 188 determinations of aromas from all the 5 sparkling's samples, with 31 distinct descriptors. For the volatile compounds analysis the gas chromatography-mass spectrometry (GC-MS) identified 26 compounds, the most of them have a fruity characteristic. This study demonstrated the Brazilian's sparkling wines have a profile fruity and floral, with maturation notes.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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