Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Santa Maria-
Autor(es): dc.contributorMinas Gerais State University-
Autor(es): dc.creatordos Santos Júnior, Jorge Roberto-
Autor(es): dc.creatordos Santos, Ingrid Duarte-
Autor(es): dc.creatorKlein, Bruna-
Autor(es): dc.creatorWagner, Roger-
Autor(es): dc.creatorde Castilhos, Maurício Bonatto Machado-
Autor(es): dc.creatorDel Bianchi, Vanildo Luiz-
Data de aceite: dc.date.accessioned2025-08-21T22:00:10Z-
Data de disponibilização: dc.date.available2025-08-21T22:00:10Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s00217-023-04342-6-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299361-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299361-
Descrição: dc.descriptionThere has been a controversy concerning the use of Brettanomyces in wines due to its questionable behavior. Some authors reported that this yeast causes adverse effects in wines; other authors reported that this yeast could promote a floral and fruity aroma for wines. In this context, this study analyzed Brettanomyces anomalus as alternative yeast for winemaking, providing the relationship between chemical and sensory approaches. Isoamyl acetate (159 μgL−1), linalyl acetate (20.6 μgL−1), ethyl butanoate (176 μgL−1), ethyl hexanoate (29.2 μgL−1), and ethyl octanoate (6.30 μgL−1) were related to flavor acceptance, providing a sweet, fruity, and floral profile for the wines. Terpenes (β-myrcene, 20.7 mgL−1, and levomenol, 10.3 μgL−1) and acids, synergistically, drove the aroma and body acceptance. The overall acceptance was related to carbonilic compounds (nonanal) giving a citrus/green scent and benzene compounds, the latter contributing synergistically. This study showed the relevance of the use of Brettanomyces to improve the Vitis labrusca wine quality, resulting in sweet, fruity, and floral aroma, features very appreciated by Brazilian consumers.-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University, Cristóvão Colombo Street, 2265-
Descrição: dc.descriptionFood Science and Technology Department Federal University of Santa Maria, Roraima Avenue, 1000, Camobi-
Descrição: dc.descriptionDepartment of Agricultural Sciences and Biology Minas Gerais State University, Escócia Avenue, 1001, Minas Gerais-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University, Cristóvão Colombo Street, 2265-
Formato: dc.format2977-2988-
Idioma: dc.languageen-
Relação: dc.relationEuropean Food Research and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBrettanomyces-
Palavras-chave: dc.subjectNiágara Rosada-
Palavras-chave: dc.subjectNon-Vitis vinifera-
Palavras-chave: dc.subjectSensory acceptance-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectWine-
Título: dc.titleComprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach-
Tipo de arquivo: dc.typelivro digital-
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