An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis

For oenological products, most of the intrinsic and extrinsic drivers perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in it is able to transmit complex interactions between grape variety, geographical characteristics, viticultural winemaking practices, including fermentative process. A comprehensive characterization flavour compounds by headspace solid-phase microextraction (HS-SPME) gas chromatography coupled mass spectrometric analysis often needed order ascertain wine. HS-SPME requires proper optimization that can be achieved through an adequate experimental design. Here, HS-SPME/GC-MS based method was developed investigate volatile wine samples obtained laboratory-scale fermentations. This performed inoculating commercial Saccharomyces cerevisiae strain, which used both single starter mixed starter, indigenous Hanseniaspora osmophila strain. The conditions (extraction temperature time) were optimized applying face-centred composite Up 95% total variance explained proposed model. allowed us confirm usefulness combining inoculation grapes selected yeast strains co-culture situations improve bouquet.