Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha.

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dc.contributorKarine P.Nicolli, Instituto de Química, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre-RS, BraziL; ALINE TELLES BIASOTO MARQUES, CPATSA; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; Luiz C. Correa, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Juliane E. Welke, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Ana Claudia Zini, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul.
dc.creatorNICOLLI, K. P.
dc.creatorBIASOTO, A. C. T.
dc.creatorGUERRA, C. C.
dc.creatorSANTOS, H. P. dos
dc.creatorCORREA, L. C.
dc.creatorWELKE, J. E.
dc.creatorZINI, A. C.
dc.date2019-12-26T18:16:12Z
dc.date2019-12-26T18:16:12Z
dc.date2019-12-26
dc.date2019
dc.date2019-12-26T18:16:12Z
dc.date.accessioned2026-07-07T11:28:16Z
dc.descriptionThe influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. Keywords: canopy management, volatile and phenolic compounds, sensorial characteristics, two-dimensional gas chromatography with mass spectrometric detection, olfactometry, liquid chromatography
dc.identifierJournal of the Brazilian Chemical Society, v. 00, n. 00, p. 1-15, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1117680
dc.identifierhttp://dx.doi.org/10.21577/0103-5053.20190276
dc.identifier.urihttp://hdl.handle.net/123456789/509144
dc.languageeng
dc.rightsopenAccess
dc.subjectCanopy management
dc.subjectVolatile and phenolic compounds
dc.subjectSensorial characteristics
dc.subjectTwo-dimensional gas chromatography with mass spectrometric detection
dc.subjectLiquid chromatography
dc.subjectOlfactometry
dc.titleEffects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha.
dc.typeArtigo de periódico

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