Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors

Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and a total of 54 compounds were detected in red wine samples including esters (23), terpenes (12), alcohols (10), aldehydes and ketones (5) and amines (1) as well as 3 compounds belonging to other classes. Isabella and Ives red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA). The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.

摘要 鉴于伊莎贝拉（Isabella）与艾夫斯（Ives）葡萄酒在巴西消费市场的消费潜力与经济价值，且目前针对其品质开展的科学研究数据较为匮乏，本研究旨在探究这两款葡萄酒的感官品质与挥发性成分特征。本研究采用顶空固相微萃取（headspace solid-phase microextraction, HS-SPME）法提取挥发性成分，共在红葡萄酒样品中检测到54种挥发性化合物，其中包括酯类（23种）、萜类（12种）、醇类（10种）、醛类与酮类（5种）、胺类（1种），另有3种隶属于其他化合物类别。本研究通过定量描述性分析（quantitative descriptive analysis, QDA），采用14项感官描述指标对伊莎贝拉与艾夫斯红葡萄酒进行感官表征。主成分分析结果显示，果香类描述因子是所分析葡萄酒香气特征的主要贡献因素，这与乙酸乙酯及酯类物质的存在密切相关；其中编号为QM的葡萄酒化合物种类最为丰富，该特征尤为显著。主成分分析中观测到的样品差异，可能源于各款葡萄酒所用葡萄的组分差异。尽管两款葡萄酒产自同一产区，但分属不同酒庄，且各自采用了独特的酿造工艺。