HTC-15 - Abstract

Abstract Title: SPE-GC-MS screening of the volatiles from musts collected at different Madeira winemakers
Abstract Type: Poster
Session Choice: Food/Drink
Presenter Name: Mrs Andreia Miranda
Co-authors:Dr Vanda Pereira
Dr Ana Cristina Pereira
Prof Jose Carlos Marques
Company/Organisation: University of Madeira
Country: Portugal

Abstract Information :

Madeira wine is a worldwide recognized wine with a huge impact on the Madeira Island economy. This fortified wine (17-22%) with a complex flavour results from a peculiar winemaking and ageing processes. Tinta Negra is a versatile grape variety that can produce wines with different sweetness degree (from dry to sweet), being responsible for 80 % of the total production. The Madeira wine typical bouquet essentially results from its characteristic ageing process, however, the varietal and fermentative aromas are important for the evolution and complexity of Madeira wine final character. Madeira wine fermentation process is carried out by natural intrinsic yeasts and for that reason the wine final characteristics may be different according to the wineries where it is produced. Several studies have been performed with Tinta Negra wines, using different extraction techniques such as solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), solid phase extraction (SPE) and liquid-liquid extraction (LLE), followed by gas chromatography couple with the mass spectrometry (GC-MS). In this sense, this study evaluates, for the first time, the volatile profile of musts during the winemaking process of Madeira wines produced from Tinta Negra grape variety (dry wines) in three different wineries. Two stages were chosen and analyzed: M0 (initial must) and MAF (must after fermentation). SPE followed by GC-MS analysis was used to evaluate the volatile profile of these musts.

The results indicated that the volatile fraction is composed mostly by esters and alcohols but also by others compound such as fatty acids, carbonyls and others minor compounds. In general, the volatile profile at M0 stage is similar in all wineries. On the other hand, after fermentation (MAF stage) the volatile profile revealed significant differences between wineries, showing that the way that fermentation process is performed might have impact on the final wine aroma.