Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

AbstractThis study constitutes the first characterization of Brazilian sparkling wines in terms of their aromatic compounds. The wines were produced by a traditional method with five classical varieties recognized for the production of sparkling wines (Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc and Riesling Renano) and five innovative varieties (Moscato Embrapa, Niagara, Villenave, Goethe and Manzoni Bianco) widely used in Brazil for the production of wine. The objective of this study was to characterize the sparkling wines in relation to their chemical composition and volatile compounds content. Of the phenolic compounds determined, the highest concentration was observed for tyrosol. In relation to volatile compounds, twenty-five compounds were determined. Isoamyl acetate was detected in high concentrations in all of the sparkling wines, particularly Moscato Embrapa (610.7μg×L−1) (odor activity value OAV=20.4), and the ethyl octanoate concentration was high in Villenave (976.6μg×L−1) (OAV=195.0). High concentrations of monoterpenes, such as linalool, were observed in the Riesling Renano (209.1μg×L−1) (OAV=8.4) and geraniol in Moscato Embrapa (128.6μg×L−1) (OAV=18.6) wines. Principal component analysis and cluster analysis were carried out using the data obtained for the volatile compounds in the sparkling wines and the separation of two groups was observed, in which the innovative varieties Moscato Embrapa, Niagara and Villenave were clearly separated from the other sparkling wines. These results indicate that the innovative varieties in Brazil can present particular and differentiated characteristics related to the volatile composition, offering an alternative for the production of sparkling wines in Brazil