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Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

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dc.contributor.authorSantos, Cátia V. Almeida
dc.contributor.authorSilva, Marco Diogo Richter Gomes da
dc.contributor.authorCabrita, Maria João
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.pblInstituto Nacional de Investigação Agrária e Veterinária | EDP Sciences
dc.date.accessioned2022-08-23T22:18:43Z
dc.date.available2022-08-23T22:18:43Z
dc.date.issued2022
dc.descriptionThe authors acknowledge Rui Bicho from Laboratório de Enologia da Universidade de Évora for technical assistance. This research was also anchored by the RESOLUTION LAB, an infrastructure at NOVA School of Science and Technology.
dc.description.abstractThe volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent21
dc.format.extent2742213
dc.identifier.doi10.1051/ctv/ctv20223701039
dc.identifier.issn0254-0223
dc.identifier.otherPURE: 44244028
dc.identifier.otherPURE UUID: bef4b86e-717b-41c1-87fe-c85f73f24508
dc.identifier.otherScopus: 85130732484
dc.identifier.otherWOS: 000798929300001
dc.identifier.urihttp://hdl.handle.net/10362/143208
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/OE/PD%2FBD%2F135081%2F2017/PT
dc.relationsustainable strategy towards a key peptidoglycan involved in bacteria/host interactions
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationThinking rough towards sustainability
dc.subjectwhite wine
dc.subjectbentonite
dc.subjectascorbic acid
dc.subjectsulphur dioxide
dc.subjectvolatile organic compound
dc.subjectmaturation on lees
dc.titleVolatile profile of two monovarietal white wines under different antioxidant environments during storage in bottleen
dc.typejournal article
degois.publication.firstPage39
degois.publication.issue1
degois.publication.lastPage59
degois.publication.titleCiência e Técnica Vitivinícola
degois.publication.volume37
dspace.entity.typePublication
oaire.awardNumberPD/BD/135081/2017
oaire.awardNumberUIDB/05183/2020
oaire.awardNumber778045
oaire.awardTitlesustainable strategy towards a key peptidoglycan involved in bacteria/host interactions
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleThinking rough towards sustainability
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//PD%2FBD%2F135081%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/778045/EU
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamH2020
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.rightsopenAccess
relation.isProjectOfPublication95edcb27-dc87-45d2-8c83-e38d348fe6cb
relation.isProjectOfPublication5f476838-e581-46a9-a9ff-9866481aca74
relation.isProjectOfPublication604e9ef6-96f6-4fcc-aadd-5fc6a1e7b13e
relation.isProjectOfPublication.latestForDiscovery95edcb27-dc87-45d2-8c83-e38d348fe6cb

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