title: Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.
abstract: The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC×GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC×GC/TOFMS performance.
authors.affiliation: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil.
authors.forename: Juliane Elisa
authors.initials: JE
authors.lastname: Welke
authors.affiliation: Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Rua Livramento, 515, Bento Gonçalves, RS, Brazil.
authors.forename: Mauro
authors.initials: M
authors.lastname: Zanus
authors.affiliation: Empresa Brasileira de Pesquisa Agropecuária, Embrapa Florestas, Estrada da Ribeira, km 111, Colombo, PR, Brazil.
authors.forename: Marcelo
authors.initials: M
authors.lastname: Lazzarotto
authors.affiliation: Instituto de Matemática, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil.
authors.forename: Fernando Hepp
authors.initials: FH
authors.lastname: Pulgati
authors.affiliation: Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil. Electronic address: claudialcaraz@gmail.com.
authors.forename: Cláudia Alcaraz
authors.initials: CA
authors.lastname: Zini
mesh_terms: D016000:Cluster Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis* / Q000145:classification / Q000592:standards
chemical_list: D055549:Volatile Organic Compounds
keywords: Base wine; Chardonnay; Fisher ratio; GC×GC/TOFMS; Sparkling wine; Traditional method; Volatile compounds