Varietals volatile compounds in Brazilian Cabernet Sauvignon wines and soil characterization of Santa Catarina State

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Varietals volatile compounds in Brazilian Cabernet Sauvignon wines and soil characterization of Santa

Catarina State

Leila D. Falcão, Gilles de Revel, Marie-Claire Perello, Jean-Pierre Rosier, Marilde T. Bordignon-Luiz

To cite this version:

Leila D. Falcão, Gilles de Revel, Marie-Claire Perello, Jean-Pierre Rosier, Marilde T. Bordignon-Luiz.

Varietals volatile compounds in Brazilian Cabernet Sauvignon wines and soil characterization of Santa

Catarina State. 8. Symposium International d’Œnologie ”Œno 2007”, Jun 2007, Talence, France. 1

p., 2007. �hal-02821658�

"ŒNO 2007"

8ème Symposium International d'Œnologie

Varietals volatile compounds in Brazilian Cabernet Sauvignon wines and soil characterization of Santa Catarina State

Leila D. FALCÃO¹, Gilles de REVEL², Marie Claire PERELLO², Jean Pierre ROSIER³, Marilde T. BORDIGNON-LUIZ*¹

1CAL/CCAUFSC, Florianópolis-SC-BRAZIL. E-mail: bordign@cca.ufsc.br , leiladfalcao@yahoo.com.br .

2 UMR 1219 oenologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, Faculté d’Œnologie, Talence, FRANCE.

4Empresa de Pesquisa e Extensão Agropecuária de Santa Catarina (EPAGRI), Videira-SC-BRAZIL.

Universidade Federal de Santa Catarina

Programa de Pós-Graduação em Ciência dos Alimentos Université Victor Segalen Bordeaux 2

In this work, the varietal volatile composition of Cabernet Sauvignon wines from four different sites in Santa Catarina State (Brazil), was investigated. Principal Component Analysis (PCA) has been applied for purpose of differentiation in relation to soil type of these sites.

Introduction

Materials and Methods

Free monoterpenols, C13-norisoprenoids and dimethyl- 4-hydroxy-furan-3-one (furaneol) were determined in the wines by GC-mass spectroscopy (GC-MS) (Agilent Tech.

6890 Series II GC/Agilent Tech. 5972 MS) using a FFAP capillary column (BP 21: 50 m x 0.32 mm x 0.25 µm, SGE). Sucessives liquid-liquid extractions with dichloromethane (4, 2, 2) were performed for all the wine samples.

Results

Acknowledgements: L.D.F. is grateful to Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for providing a doctoral scholarship Brazil/France and to FAPESC and CNPq for finacial support.

According to U.S.D.A classification (Soil Taxonomy, 1998) the soils in this study were classified as Inceptisols for all the vineyards, except Videira, where was Oxisols.

Soil samples

Inceptisols Oxisols

Texture and chemical analyses

São Joaquim (A) São Joaquim (B) Bom Retiro Videira 0-20* 20-40 0-20 20-40 0-20 20-40 0-20 20-40

Clay (%) 31.0 33.0 48.0 70.0 31.0 33.0 70.0 72.0

Organic matter (%) 7.0 5.8 5.2 3.3 5.6 4.7 4.1 4.1

pH 5.9 5.3 6.1 5.2 6.1 5.2 5.4 5.1

Phosphorus av. (mg/kg) 3.2 1.8 3.7 1.0 10.1 4.6 2.8 20.0 Potassium exchange (mg/kg) 165.0 77.0 209.0 63.0 247.0 116.0 142.0 98.0 Magnesium Exch. (mg/kg) 5.5 3.5 4.2 1.6 4.1 2.0 3.6 2.5 Aluminium av. (mg/kg) 0.0 1.4 0.0 0.8 0.0 2.5 0.0 1.2 Calcium av. (mg/kg) 10.5 5.5 9.9 3.6 13.2 5.0 5.6 4.1 Sum of bases (Ca + Mg + H) 16.4 9.2 14.6 5.4 17.9 7.3 9.7 6.8 Saturation of bases (Ca + Mg + H) 64.0 51.0 68.0 51.0 71.0 46.0 56.0 36.0 Capacity of exchange ionic 25.5 18.1 21.4 10.5 25.1 15.9 16.5 19.1

*cm. (Av. = availability).

Table 1 - Soil physical and chemical analyses in the different sites.

Table 2 - Volatile composition of Cabernet Sauvignon wines from Santa Catarina State (2004 and 2005 vintages).

2004 Vintage 2005 Vintage

SJ (A) SJ (B) BR VID SJ (A) SJ (B) BR VID

χ±SD χ±SD χ±SD χ±SD χ±SD χ±SD χ±SD χ±SD *VC

% Compounds in µg/L

Furaneol 111.47 a ± 2.1

334.52 b±

20.5 252.61 a,b±

3.9 314.85 b±

91.7 189.73 a±

5.39 184.56 a±

6.62 250.70 b±

8.99 346.95 c±

4.31 7

Linalool 5.05 a±

1.23 8.44 b±

2.31 6.04 c±

2.10 6.97 d±

2.30 5.08 a±

2.31 10.61 b±

2.34 5.13 a±

1.34 11.30 b±

1.41 4

α-Terpineol 4.02 a±

1.65 34.68 b±

1.32 11.05 c±

3.40 12.01 d±

3.30 14.23 a±

3.32 4.70 b±

1.81 7.76 c±

0.81 4.85 b±

0.98 4

β-Citronellol 4.18 a±

1.98 4.97 b±

2.01 5.94 c±

2.10 7.88 d±

2.60 4.15 a±

1.90 7.21 b±

2.10 4.08 a±

1.10 6.60 b±

1.00 4

Nerol 4.20 a±

2.10 1.97 b±

1.12 2.94 c±

1.90 0.85 d±

0.21 3.74 a±

1.12 5.15 b±

1.85 4.09 a,c±

0.85 4.85 b,c±

1.20 4

Geraniol 3.21 a±

0.56 0.42 b±

0.12 5.80 c±

0.40 0.97 d±

0.30 3.28 a±

0.31 2.00 b,c±

0.24 3.04 a,b±

0.12 1.72 c±

0.10 4

Σ Free monoterpenols

20.66 a±

0.6 50.48 b±

14.1 31.77 c±

2.9 28.68 a,c±

4.8 30.48 a±

4.60 29.67 a±

3.20 24.10 a±

1.82 29.32 a±

3.51 Compounds in ng/L

α-Ionone 66.34 a±

8.09 68.20 a±

15.70 162.16 b±

5.99 75.12 a±

2.57 89.36 a±

0.91 13.17 b±

1.74 180.12 c±

7.33 89.11 a±

7.48 12 β-Ionone 144.11 a±

4.65 174.42 a±

21.66 83.22 b±

8.03 195.33 a±

9.37 139.31 a±

0.97 114.03 b±

4.21 98.16 c±

1.47 142.18 a±

5.97 6

β-Damascenone 17196 a±

1906 7771 b±

6525.80 13331 a±

473.36 16496 a±

1057.80 16571 a±

1110.60 9483 b±

365.90 14352 b±

249.01 14720 b±

198.34 3 χ±SD = Means ± standards deviation. * Method’s coefficient variation.

Figure 1 - PCA of varietals aroma compounds from Cabernet Sauvignon wines in function of vineyards soil type (2004 and 2005 vintages).

References

Buttery, R. G.; Teranishi, R.; Ling, L. C. Chem. Industr. (London), 238, 1988.

Guedes De Pinho, P., Bertrand, A. Am. J. Enol. Vitic. 46, 181-186, 1995.

Kotseridis, Y., Baumes, R. J. Agric. Food Chem. 48, 400-406, 2000.

Kotseridis, Y., Anocibar Beloqui, A., Bertrand, A., Doazan J. P. Am. J. Enol. Vitic. 49, 44-48, 1998.

Falcão, L. D.; De Revel, G.; Perello, M.; Moutsiou, A.; Zanus, M. C. Bordignon-Luiz, M. T. J. Agric.

Food Chem. 55, 3605-3612, 2007.

Sabon, I., De Revel, G., Kotseridis, Y., Bertrand, A. J. Agric. Food Chem. 50, 6341-6345, 2002.Simpson, R. F.; Miller, G. C. Vitis. 1984, 23, 143-158.

Soil Taxonomy. Avaliable at http://soils.usda.gov/technical/classification/ taxonomy. 1998.

Conclusion

An important positive correlation

between geraniol and β-damascenone levels has been observed. The isomers α- and β-ionones have

a strong negative correlation and an interesting inverse ratio of these compounds was observed for Bom Retiro wines, indicating that these compounds

can have a role as marker of these wines. The localization of the vineyard and the soil type exerted

an important influence on the varietal aroma of Cabernet

Sauvignon wines.

The results for furaneol were higher than its odour threshold of 37 µg/L (Kotseridis and Baumes, 2000). Free monoterpenols concentrations were much lower than the sensory thresholds in white wine (130 µg/L for geraniol, 100 µg/L for linalool, 400 µg/L for α-terpineol). Results found for C13 norisoprenoid components showed that the isomers α- ionone (violet note) and β-ionone were present in concentrations inversely proportional. With regards to the results found for ß-damascenone concentrations it were higher than those results reported by Sabon et al. (2002) for Grenache wines (1350 - 4170 ng/L).