title: Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying.
abstract: Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Ruiz-Bejarano
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Remedios
authors.initials: R
authors.lastname: Castro-Mejías
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Del Carmen Rodríguez-Dodero
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain.
authors.forename: Carmelo
authors.initials: C
authors.lastname: García-Barroso
keywords: Chamber drying; Muscat; Oak cask; Pedro Ximénez; Sweet Sherry wines; Volatile compounds