Artículo
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Autor/es | Úbeda Aguilera, Cristina
Callejón Fernández, Raquel María Troncoso González, Ana María Peña-Neira, A. Morales Gómez, María Lourdes |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2016 |
Fecha de depósito | 2024-02-12 |
Publicado en |
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Resumen | The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was ... The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS twisters. A total of 130 compounds were determined. In traditional Chilean sparkling wines, ethyl esters were significantly higher, while acetic esters and ketones were predominant in the Charmat wines. PCA and LDA confirmed the differences in the volatile profiles between the production methods (traditional vs. Charmat). |
Agencias financiadoras | Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT). Chile Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile |
Identificador del proyecto | 11140275
EQM130129 |
Cita | Úbeda Aguilera, C., Callejón Fernández, R.M., Troncoso González, A.M., Peña-Neira, A. y Morales Gómez, M.L. (2016). Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food Chemistry, 207, 261-271. https://doi.org/10.1016/j.foodchem.2016.03.117. |
Ficheros | Tamaño | Formato | Ver | Descripción |
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10.1016_j.foodchem.2016.03.117.pdf | 840.8Kb | [PDF] | Ver/ | Versión aceptada |