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Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

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Abstract

Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.

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Authors and Affiliations

  1. Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510, Cádiz, Spain

    María Jesús Ruiz-Bejarano, Remedios Castro-Mejías, María del Carmen Rodríguez-Dodero & Carmelo García-Barroso

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  1. María Jesús Ruiz-Bejarano
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  2. Remedios Castro-Mejías
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  3. María del Carmen Rodríguez-Dodero
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  4. Carmelo García-Barroso
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Correspondence to Remedios Castro-Mejías.

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Ruiz-Bejarano, M.J., Castro-Mejías, R., del Carmen Rodríguez-Dodero, M. et al. Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. J Food Sci Technol 53, 2519–2531 (2016). https://doi.org/10.1007/s13197-016-2192-1

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  • DOI: https://doi.org/10.1007/s13197-016-2192-1

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