Characterization of aromatic profiles in brazilian tropical wines determined by gas chromatography and multivariate statistical analysis.

2011

Aromatic stability of Syrah and Petit Verdot tropical wines from Brazil.

The production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics, with a tropical semiarid climate, in a flat landscape. Presenting high annual average temperature, solar radiation and water in abundance for irrigation, it?s possible the scaling the grape harvests for winemaking throughout the year, allowing to obtain until two harvests per year. Several factors may affect the aromatic compounds in wines, such as viticulture practices, climatic conditions, cultivars and winemaking process. This study aimed to evaluate the aromatic stability of Syrah and Petit Verdot tropical wines elaborated in two different periods in the year. The grapes were harvested in the first and second semesters of 2009, in June and November. The wines were elaborated and then, they were bottled and analyzed in triplicate, thirty days and one year after bottling, by gas chromatography with ionization detector flame (GC-FID), to evaluate the profile and the stability of the aroma compounds. Principal component analysis was applied to discriminate between wine samples and to find the compounds responsible by the variability. The results showed that Syrah and Petit Verdot tropical wines presented different responses, for stability of higher alcohols, esters and carboxylic acids.

Sequential exhaustive extraction of a Mollisol soil, and characterizations of humic components, including humin, by solid and solution state NMR.

A comprehensive sequential extraction procedure was applied to isolate soil organic components using aqueous solvents at different pH values, base plus urea (base-urea), and finally dimethylsulfoxide (DMSO) plus concentrated H2SO4 (DMSO-acid) for the humin-enriched clay separates. The extracts from base-urea and DMSO-acid would be regarded as 'humin' in the classical definitions. The fractions isolated from aqueous base, base-urea and DMSO-acid were characterized by solid and solution state NMR spectroscopy. The base-urea solvent system isolated ca. 10% (by mass) additional humic substances. The combined base-urea and DMSO-acid solvents isolated ca. 93% of total organic carbon from the humin-enriched fine clay fraction (<2 ?m). Characterization of the humic fractions by solid-state NMR spectroscopy showed that oxidized char materials were concentrated in humic acids isolated at pH 7, and in the base-urea extract. Lignin-derived materials were in considerable abundance in the humic acids isolated at pH 12.6. Only very small amounts of char-derived structures were contained in the fulvic acids and fulvic acids-like material isolated from the base-urea solvent. After extraction with base-urea, the 0.5 m NaOH extract from the humin-enriched clay was predominantly composed of aliphatic hydrocarbon groups, and with lesser amounts of aromatic carbon (probably including some char material), and carbohydrates and peptides. From the combination of solid and solution-state NMR spectroscopy, it is clear that the major components of humin materials, from the DMSO-acid solvent, after the exhaustive extraction sequence, were composed of microbial and plant derived components, mainly long-chain aliphatic species (including fatty acids/ester, waxes, lipids and cuticular material), carbohydrate, peptides/proteins, lignin derivatives, lipoprotein and peptidoglycan (major structural components in bacteria cell walls). Black carbon or char materials were enriched in humic acids isolated at pH 7 and humic acids-like material isolated in the base-urea medium, indicating that urea can liberate char-derived material hydrogen bonded or trapped within the humin matrix.

Chemical and aromatic characteristics of Brazilian tropical wines.

Traditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two or three crops per year, depending of the cycle of different cultivars. Harvests can be scaled throughout the year, mainly between May and December, corresponding to the dry season. Red, white, rosé and sparkling wines are being elaborated in the region. The objective of this work was to determine the physico-chemical and aromatic characteristics of some tropical wines elaborated in Northeast of Brazil, with grapes harvested in November 2008. Wines were elaborated using traditional method with control of the alcoholic and malolactic fermentation temperatures, at 25 and 18ºC for red wines, respectively, and at 18ºC for alcoholic fermentation of the white wines. After stabilization and bottling and wines were analyzed to determine physico-chemical characteristics, like alcohol degree, pH, total and volatile acidities, dry extract, sulfur dioxide, total anthocyanin and total phenol index. Aromatic profile was determined by gas chromatography, while 19 esters and 6 superior alcohols were identified. Wines presented different chemical and aromatic characteristics according to different grape cultivars.

Dynamic of polycyclic aromatic hydrocarbons in soils treated with biochar.

In recent years the interest in pyrogenic carbon for agricultural use (biochar, i.e. carbonized biomass for agricultural use) has sharply increased. However biochar contain dangerous compounds such as Polycyclic Aromatic Hydrocarbons (PAHs), many of them potentially carcinogenic and mutagenic. They are organic compounds formed from incomplete combustion of organic materials and are persistent pollutants. Therefore, PAHs concentrations and their dynamic must be evaluated in soils amended with biochar. For this, soil samples were collected in three experimental areas in different years (1, 3, 5 or 6) after the application of 0 (control) or 16 Mg ha-1 of biochar. This is the first report of PAHs persistence up to six years in soil treated with biochar. The biochar application increased total PAHs concentrations up to five years after the application, however the levels have always been an order of magnitude lower the limits of prevention established by International Environmental Agencies for soils. Thus, under the evaluated conditions ,the use of biochar was safe concerning PAHs contamination, besides, after six years of the application, the levels found were similar to the control treatment, making it possible to define a safe frequency of application based on the persistence of PAHs in soil.