Dados do Trabalho

Título

VOLATILE PROFILE OF WHITE WINES PRODUCED FROM DIFFERENT MACERATION TIMES

Introdução

The growing interest in wines that offer different sensory experiences has stimulated significant innovations in the sector, such as new varieties and different oenological techniques. One of the techniques used in winemaking is the maceration stage, traditionally used in the production of red wines, which can be an alternative for the vinification of white wines. This technique involves prolonged contact of the must or wine with the solid parts of the grapes, allowing for greater compound extraction in the final product. This work aimed to evaluate the influence of different maceration times, pre- and post-fermentation, on the volatile profile of white wines made with two PIWI varieties.

Material e Métodos

The wines were obtained from Felicia and Calardis Blanc grape musts, that were submitted to different times of maceration treatments and designed as the wine made using the traditional method without maceration (T), with pre-fermentation maceration for 2 hours (P2H), with pre-fermentation maceration for 16 hours (P16H), with post-fermentation maceration for 30 days (M30) and with post-fermentation maceration for 60 days (M60). HS-HS-SPME-GC/qMS determined volatile compounds.

Resultados e Discussão

Fifty-seven volatile compounds were identified and quantified in wine samples, including aldehydes, lactones, ketones, acids, alcohols, terpenes, and esters. In wines subjected to pre-fermentation maceration, the 16-hour maceration treatment showed a higher concentration of volatile compounds than the 2-hour treatment, mainly for esters such as ethyl octanoate, isoamyl acetate, and isoamyl alcohol.

Conclusão

These esters are associated with fruity aromas with pear, banana, and citrus fruit notes, and about wines made by post-fermentative maceration, the longer contact time (60 days) presented a higher concentration of volatile compounds compared to the 30 days, with emphasis on isoamyl octanoate and ethyl decanoate. These esters are associated with aromas of ripe white fruits, with notes of peach and apricot. The results indicate that the maceration time in the pre- and post-fermentation stages can be a tool for modulating the volatile and aromatic profile of wines, significantly influencing the release and concentration of volatile compounds essential for the wine's sensory characteristics.