title: Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.
abstract: The 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).
authors.affiliation: Universidad Autónoma de Chile, Chile. Electronic address: c_ubeda@us.es.
authors.forename: C
authors.initials: C
authors.lastname: Ubeda
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n° 2, E-41012 Sevilla, Spain.
authors.forename: R M
authors.initials: RM
authors.lastname: Callejón
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n° 2, E-41012 Sevilla, Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile.
authors.forename: A
authors.initials: A
authors.lastname: Peña-Neira
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n° 2, E-41012 Sevilla, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Morales
mesh_terms: D002677:Chile; D004952:Esters / Q000032:analysis; D019649:Food Industry; D007659:Ketones / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D004952:Esters; D007659:Ketones; D055549:Volatile Organic Compounds
keywords: Chilean sparkling wine; HSSE; Polydimethylsiloxane; Polyethyleneglycol-modified silicone; SBSE; Volatile compounds