Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics

Autores
Fabani, Maria Paula; Ravera, Mario J. A.; Wunderlin, Daniel Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We studied the VOCs profile of three red wine varieties, produced in the Valley of Tulum (San Juan-Argentina), over 4 consecutive years. Our main goal was to verify if different wine varieties could be differentiated from their VOCs profile, considering changes induced by their age, the yeast inoculated and the type of alcoholic fermentation, establishing those compounds that could be used as chemical markers of a particular variety. Stepwise LDA of selected VOCs allowed 100% differentiation between studied wines, showing that high levels of 1-hexanol were characteristic for Malbec, while low level of ethyl caproate was characteristic for Bonarda. Using controlled fermentations, 1-hexanol, a pre-fermentative VOC, presented a similar trend in wines produced from different yeast; while other fermentative VOCs, like ethyl caproate and ethyl caprilate, presented lower levels for Bonarda but also for Syrah. To our knowledge, this is the first report on characterization of VOCs from Bonarda. Additionally, the quantitative analysis of VOCs profile, coupled to chemometrics, present a good alternative to differentiate wines from different varieties and also for studying wine fermentation.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ravera, Mario J. A.. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Materia
Vocs Profile
Chemical Marker
Wine Authentication
Chemometrics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24717
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometricsFabani, Maria PaulaRavera, Mario J. A.Wunderlin, Daniel AlbertoVocs ProfileChemical MarkerWine AuthenticationChemometricshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1We studied the VOCs profile of three red wine varieties, produced in the Valley of Tulum (San Juan-Argentina), over 4 consecutive years. Our main goal was to verify if different wine varieties could be differentiated from their VOCs profile, considering changes induced by their age, the yeast inoculated and the type of alcoholic fermentation, establishing those compounds that could be used as chemical markers of a particular variety. Stepwise LDA of selected VOCs allowed 100% differentiation between studied wines, showing that high levels of 1-hexanol were characteristic for Malbec, while low level of ethyl caproate was characteristic for Bonarda. Using controlled fermentations, 1-hexanol, a pre-fermentative VOC, presented a similar trend in wines produced from different yeast; while other fermentative VOCs, like ethyl caproate and ethyl caprilate, presented lower levels for Bonarda but also for Syrah. To our knowledge, this is the first report on characterization of VOCs from Bonarda. Additionally, the quantitative analysis of VOCs profile, coupled to chemometrics, present a good alternative to differentiate wines from different varieties and also for studying wine fermentation.Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ravera, Mario J. A.. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaElsevier2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24717Fabani, Maria Paula; Ravera, Mario J. A.; Wunderlin, Daniel Alberto; Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics; Elsevier; Food Chemistry; 141; 2; 5-2013; 1055-10620308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814613004925info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.04.046info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:44Zoai:ri.conicet.gov.ar:11336/24717instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:24:45.195CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
title Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
spellingShingle Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
Fabani, Maria Paula
Vocs Profile
Chemical Marker
Wine Authentication
Chemometrics
title_short Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
title_full Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
title_fullStr Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
title_full_unstemmed Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
title_sort Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
dc.creator.none.fl_str_mv Fabani, Maria Paula
Ravera, Mario J. A.
Wunderlin, Daniel Alberto
author Fabani, Maria Paula
author_facet Fabani, Maria Paula
Ravera, Mario J. A.
Wunderlin, Daniel Alberto
author_role author
author2 Ravera, Mario J. A.
Wunderlin, Daniel Alberto
author2_role author
author
dc.subject.none.fl_str_mv Vocs Profile
Chemical Marker
Wine Authentication
Chemometrics
topic Vocs Profile
Chemical Marker
Wine Authentication
Chemometrics
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv We studied the VOCs profile of three red wine varieties, produced in the Valley of Tulum (San Juan-Argentina), over 4 consecutive years. Our main goal was to verify if different wine varieties could be differentiated from their VOCs profile, considering changes induced by their age, the yeast inoculated and the type of alcoholic fermentation, establishing those compounds that could be used as chemical markers of a particular variety. Stepwise LDA of selected VOCs allowed 100% differentiation between studied wines, showing that high levels of 1-hexanol were characteristic for Malbec, while low level of ethyl caproate was characteristic for Bonarda. Using controlled fermentations, 1-hexanol, a pre-fermentative VOC, presented a similar trend in wines produced from different yeast; while other fermentative VOCs, like ethyl caproate and ethyl caprilate, presented lower levels for Bonarda but also for Syrah. To our knowledge, this is the first report on characterization of VOCs from Bonarda. Additionally, the quantitative analysis of VOCs profile, coupled to chemometrics, present a good alternative to differentiate wines from different varieties and also for studying wine fermentation.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ravera, Mario J. A.. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología. Instituto Superior de Investigación, Desarrollo y Servicio de Alimentos; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
description We studied the VOCs profile of three red wine varieties, produced in the Valley of Tulum (San Juan-Argentina), over 4 consecutive years. Our main goal was to verify if different wine varieties could be differentiated from their VOCs profile, considering changes induced by their age, the yeast inoculated and the type of alcoholic fermentation, establishing those compounds that could be used as chemical markers of a particular variety. Stepwise LDA of selected VOCs allowed 100% differentiation between studied wines, showing that high levels of 1-hexanol were characteristic for Malbec, while low level of ethyl caproate was characteristic for Bonarda. Using controlled fermentations, 1-hexanol, a pre-fermentative VOC, presented a similar trend in wines produced from different yeast; while other fermentative VOCs, like ethyl caproate and ethyl caprilate, presented lower levels for Bonarda but also for Syrah. To our knowledge, this is the first report on characterization of VOCs from Bonarda. Additionally, the quantitative analysis of VOCs profile, coupled to chemometrics, present a good alternative to differentiate wines from different varieties and also for studying wine fermentation.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24717
Fabani, Maria Paula; Ravera, Mario J. A.; Wunderlin, Daniel Alberto; Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics; Elsevier; Food Chemistry; 141; 2; 5-2013; 1055-1062
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24717
identifier_str_mv Fabani, Maria Paula; Ravera, Mario J. A.; Wunderlin, Daniel Alberto; Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics; Elsevier; Food Chemistry; 141; 2; 5-2013; 1055-1062
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814613004925
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.04.046
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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