Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s. In Brazil, sparkling wine production increased 248% over the past 10 years, holding an 80% share of the domestic market wine. The objective of the present study was to establish sparkling wine typicality via aroma characterization by comparing quantitative and descriptive techniques for the main aromatic compounds. Sparkling wines from the major producing regions of Brazil were tested by two sensory panels, followed by gas chromatography analysis that allowed elucidation of their aromatic basis. Solid-phase microextraction was used for the extraction of the compounds, followed by detection using gas chromatography (GC), olfactometry and mass spectrometry (MS). Olfactometry and gas chromatography-mass spectrometry (GC-MS) identified 25 aromatic areas and 26 aromatic compounds, respectively. The majority of aromatic areas were associated with fruit descriptors, but floral aromas were also emphasized; these aromas often contribute to the elegance of sparkling wine and are highly valued by both consumers and experts. Fruity and floral aromas were highlighted by olfactometry. The ester found in the highest concentrations (GC-MS) was ethyl acetate, with a similar value to that found in aged Cavas. Sparkling wine 5 exhibited the highest mean value, which was almost double that of the lowest value in sparkling wine 6. Ethyl octanoate concentrations varied significantly, with sparkling wine 2 containing three times the amount found in sparkling wine 5. Ethyl butanoate values were similar for all sparkling wines. Isoamyl acetate was only found in sparkling wines 4 and 5. The mean concentration values of isoamyl, 1- propanol and isobutanol alcohols were lower than those studied sparkling wines from non-traditional cultivars. The mean values for hexanol were higher, which can be explained by the climatic conditions in southern Brazil. The aromatic description of sparkling wines, as established by the different evaluator groups. Fruity descriptors were predominant. Interestingly, there was a significant presence of roasted aroma descriptors, which are usually due to aging on lees and on oak, demonstrating that certain products develop for a long time. Furthermore, several evaluators described sweet aromas, which suggests good grape maturation and a quality winemaking process. Product complexity was also demonstrated by the description of floral and vegetative aromas. Most often, Brazilian and Italian sensory analysis panels cited pineapple and roasted or apple and fruit individual descriptors, respectively.