Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
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Data
2021-01-01
Autores
de Souza, João Carlos [UNESP]
Crupi, Pasquale
Colletta, Antonio
Antonacci, Donato
Toci, Aline Theodoro
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Resumo
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes ‘Grechetto’, ‘Greco bianco’ and ‘Greco di tufo’. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2–containing, SO2-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The ‘Grechetto’ wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.
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Palavras-chave
Flavor, Greek grape, Sensory analysis, Sparkling wine, Sulfite, Volatile composition
Como citar
Journal of Food Science and Technology.