Abstract:

A jaboticaba sparkling wine displaying well-defined flavor features was brewed by a unique sparkling wine
fermentation process using jaboticaba fruits from the tropics as the main material. Volatile aroma compounds present in the
wine were extracted by stir bar sportive extraction (SBSE) and analyzed by gas chromatography-mass spectrometry (GCMS).
Meanwhile, quantitation was carried out using an internal standard method. Totally, 104 compounds were identified.
The results showed that esters, alcohols, organic acids, carbonyls, terpenes and aromatic compounds were the major
volatile aroma compounds of the sparkling wine. Odor active value (OAV) analysis indicated that 12 of the 104 volatile
compounds contributed to the critical characteristic aroma, which were ranked in decreasing order of active value as: ethyl
cinnamate, methyl trans-cinnamate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl butyrate, isoamyl acetate, phenethyl
acetate, methyl benzoate, linalool, ethyl isovalerate, and lauric acid. The main descriptors for all these characteristic aroma
components were floral and fruity. Sensory analysis was conducted by 30 panelists who had been trained by using “Le Nez
du Vin” wine aroma kit, and the actual aroma characteristics closely agreed with the descriptions of aroma components.
Thus it was verified that the jaboticaba sparkling wine was dominated by delicately floral and fruity aroma together with
strawberry-like aroma and other sophisticated aroma characteristics.

Key words: jaboticaba, sparkling wine, gas chromatography-mass spectrometry (GC-MS), flavor compounds, characteristic aroma