Sensory profile and contribution of major components of aroma in dry red wine quality

Luisa Costa de  Oliveira; Maria Eugênia de Oliveira Mamede

doi:10.5935/1809-2667.20120040

Autores

Luisa Costa de Oliveira
Maria Eugênia de Oliveira Mamede Universidade Federal da Bahia

DOI:

https://doi.org/10.5935/1809-2667.20120040

Palavras-chave:

Quantitative descriptive analysis, Multivariate Statistics, Quality, Red wine, Volatiles

Resumo

This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p<=0.05). 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team.

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Biografia do Autor

Luisa Costa de Oliveira

Nutricionista, Mestre em Ciência de Alimentos pela Faculdade de Farmácia da Universidade Federal da Bahia - Brasil.
Maria Eugênia de Oliveira Mamede, Universidade Federal da Bahia

Doutora em Ciência de Alimentos pela Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas; Docente do curso de Pós-graduação em Ciência de Alimentos da Universidade Federal da Bahia - Brasil.(nível Mestrado Acadêmico).

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