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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
08/08/2022 |
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Data da última atualização: |
08/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAIS, S. DE M.; GALVÃO, M. DE S.; CARVALHO, L. M. DE; OLEGARIO, O. S.; PEREIRA, G. E.; ANDRADE LIMA, L. L. DE; SILVA, F. L. H. DA; MADRUGA, M. S. |
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Afiliação: |
SAMARA DE MACÊDO MORAIS, Federal University of Paraíba; MÉRCIA DE SOUSA GALVÃO, Federal University of Paraíba; LEILA MOREIRA DE CARVALHO, Federal University of Paraíba; LARY SOUZA OLEGARIO, Federal University of Paraíba; GIULIANO ELIAS PEREIRA, CNPUV; LUCIANA LEITE DE ANDRADE LIMA, Rural Federal University of Pernambuco; FLÁVIO LUIZ HONORATO DA SILVA, Federal University of Paraíba; MARTA SUELY MADRUGA, Federal University of Paraíba. |
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Título: |
Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Analytical Methods, s12161, July 2022. |
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DOI: |
doi.org/10.1007/s12161-022-02374-4 |
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Idioma: |
Inglês |
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Conteúdo: |
The present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography |
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Palavras-Chave: |
Geographical indication; São Francisco Valley; Typicality marker. |
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Thesaurus Nal: |
Gas chromatography; Volatile compounds. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145308/1/s12161-022-02374-4.pdf
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Marc: |
LEADER 02056naa a2200277 a 4500
001 2145308
005 2022-08-08
008 2022 bl uuuu u00u1 u #d
024 7 $adoi.org/10.1007/s12161-022-02374-4$2DOI
100 1 $aMORAIS, S. DE M.
245 $aPotential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.$h[electronic resource]
260 $c2022
520 $aThe present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography
650 $aGas chromatography
650 $aVolatile compounds
653 $aGeographical indication
653 $aSão Francisco Valley
653 $aTypicality marker
700 1 $aGALVÃO, M. DE S.
700 1 $aCARVALHO, L. M. DE
700 1 $aOLEGARIO, O. S.
700 1 $aPEREIRA, G. E.
700 1 $aANDRADE LIMA, L. L. DE
700 1 $aSILVA, F. L. H. DA
700 1 $aMADRUGA, M. S.
773 $tFood Analytical Methods, s12161, July 2022.
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Embrapa Uva e Vinho (CNPUV) |
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| 1. |  | MORAIS, S. DE M.; GALVÃO, M. DE S.; CARVALHO, L. M. DE; OLEGARIO, O. S.; PEREIRA, G. E.; ANDRADE LIMA, L. L. DE; SILVA, F. L. H. DA; MADRUGA, M. S. Potential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome. Food Analytical Methods, s12161, July 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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