Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Narciza Maria   de Oliveira Arcanjo; Taliana Kênia   Alvez Bezerra; Flávio Luís   Honorato da Silva; Marta Suely  Madruga

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Autores

Narciza Maria de Oliveira Arcanjo

Taliana Kênia Alvez Bezerra

Flávio Luís Honorato da Silva

Marta Suely Madruga

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.