Characterization of volatile and sensory profile description of dry red table wine (cv. Isabel) produced in artisanal and industrial scale with addition of pectinase

Due to the importance of the wine industry in Santa Teresa - ES and the limited availability of information on the composition of volatile and sensory profile of these wine, we performed the present study aiming to characterize the composition of volatile and sensory profile of dry red table wines of two cellars of Santa Teresa - ES, produced in artisanal and industrial scale without addition of pectinolytic enzyme, and microvinification with and without addition of pectinolytic enzyme. Wines produced in the cellars constituted 6 treatments with 3 replications, totaling 18 experimental units, with treatments: AE1 (artisanal without enzyme), AE2 (artisanal microvinificated without enzyme), AE3 (artisanal microvinificated with enzyme), BE1 (industrial without enzyme), BE2 (microvinificated industrial without enzyme), and BE3 (microvinificated industrial with enzyme). In AE1 and BE1, tanks of varying volumes in microvinification (treatments: AE2, AE3, BE2 and BE3) were used with polypropylene tanks of 50L. The soaking period was 5 days (cellar A) and 7 days (cellar B), with 3 pumpings per day. Twenty (20) g of potassium metabisulfite in hL-1 were applied, where active dry yeast Maurivin™ - UCD 522/AB Mauri (Saccharomyces cerevisiae) was inoculated, and the pectinolytic enzyme Coavin MX®/AB was added to treatments E3 and BE3. After racking and pressing, the wines were chaptalized with crystal sugar and transferred to 6 polypropylene tanks of varying volumes in artisanal (AE1) and industrial (BE1) winemaking. In microvinification (treatments: AE2, AE3, BE2 and BE3), they were transferred to 12 polypropylene tanks of 30 L, with 3 rackings being performed. Bottling was conducted in manual bottler and packaged in new and dark bottles of 750 ml, sealed with a cork stopper and identified according their treatments. The bottles were stored in horizontal position, remaining wrapped in a dry, ventilated area, protected from light and at room temperature. Gas chromatography volatiles analysis (GC-FID), descriptive analysis and principal component analysis were performed. The cellar factor (A) showed higher concentration of 2-phenylethanol, Monosuccinate acetate, Linalool, and lower concentration of Trans-3-hexen-1-ol. The enzyme factor (E3) had the highest concentration of ethyl lactate, and lower concentration of phenylethyl acetate. The results show that the concentrations of volatiles in E3 and BE3 treatments were lower than in the other treatments, with the exception of the 2-Methyl-1-butanol volatile. The Principal Component Analysis (PCA) applied to the volatiles of alcohol, ether, and aldehyde + acetate + monoterpenic classes discriminated treatment BE3, and when applied to the class C6, it discriminated treatment AE3. The cellar factor did not influence the aroma (foxy, fruity and floral) and flavor descriptors (sweetness); and the enzyme factor did not influence the aroma (foxy, fruity and floral) and flavor was descriptors (sweet, bitter, persistence, and astringency). The PCA applied to the intensity of sensory taxes managed to discriminate the wines produced in cellars A and B after the introduction of pectinolytic enzyme. The wine of treatment AE3 showed higher intensity of Odor (undesirable), Flavor (acidity, bitterness, and astringency) and poor appearance (clarity) attributes. The wine of treatment BE3 was characterized by lower intensities in Appearance (clarity), Aroma (fruity and floral), and Flavor (sweetness and Isabel typicality).