title: Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine.
abstract: This study reports, for the first time, the main changes that occur with some important aroma compounds of Moscatel sparkling wines during winemaking, measured using headspace solid-phase microextraction, one-dimensional and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometry detection (MS). The best conditions of volatile extraction included the use of PDMS/DVB fibre, 2mL of wine, 30% of NaCl, 40°C for 30min. The chromatographic profile of sparkling wines showed decreasing amounts of monoterpenes (limonene, 4-terpineol, terpinolene, citronellol, α-terpineol, linalool, hotrienol, and nerol oxide), increasing amounts of esters (terpenyl esters, ethyl octanoate, ethyl decanoate and hexyl acetate) and alcohols (1-nonanol and 2-phenylethanol). Sixty-nine compounds co-eluted in the first dimension; only six co-eluted in the second dimension. GC×GC/TOFMS allows more detailed study of the volatile profile of sparkling wines.
authors: Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil.
authors: Rafael Dutra
authors: RD
authors: Soares
authors: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil.
authors: Juliane Elisa
authors: JE
authors: Welke
authors: Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil.
authors: Karine Primieri
authors: KP
authors: Nicolli
authors: Empresa Brasileira de Pesquisa Agropecuária, Embrapa Uva e Vinho, Rua Livramento 515, Bento Gonçalves, RS, Brazil.
authors: Mauro
authors: M
authors: Zanus
authors: Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil. Electronic address: elina@ufrgs.br.
authors: Elina Bastos
authors: EB
authors: Caramão
authors: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil.
authors: Vitor
authors: V
authors: Manfroi
authors: Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves 9500, Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br.
authors: Cláudia Alcaraz
authors: CA
authors: Zini
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: GC×GC/TOFMS; HS-SPME; Moscato; Muscat; Muscatel; Volatiles; Winemaking