2026-04-28T19:07:08Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/657112025-02-19T13:56:54Zcom_10324_1185com_10324_931com_10324_894col_10324_1346
UVaDOC
author
Úbeda, Cristina
author
Kania-Zelada, Ingeborg
author
Barrio Galan, Rubén Del
author
Medel Marabolí, Marcela
author
Gil, Mariona
author
Peña Neira, Álvaro
2024-02-05T12:44:12Z
2024-02-05T12:44:12Z
2019
Food Research International 119 (2019) 554–563
0963-9969
https://uvadoc.uva.es/handle/10324/65711
10.1016/j.foodres.2018.10.032
554
563
Food Research International
119
One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety combining different analysis techniques for the first time in sparkling wine: gas chromatography/mass spectrometry/olfactometry and sensorial analysis. During the second fermentation and aging, there was a significant loss of esters that might be related to the adsorption on lees and ester volatility and chemical hydrolysis.
The concentration of several compounds such as some esters (diethyl succinate, ethyl lactate, and ethyl isovalerate) increased during aging and could be used as aging markers. Vitispiranes were identified as the best norisoprenoids aging markers for young sparkling wines (12 months of aging). Also, PCA showed that time of aging on lees affected mostly esters and terpenes. On the other hand, the diminution of fruity/floral impact odorants during aging was not perceived in sensorial trials. Our results suggest that the responsibility for fruity/floral nuances in sparkling wine might reside in a few high-impact aromatic compounds, such as ethyl isobutyrate,isoamyl acetate, ethyl hexanoate, β-phenylethanol and diethyl succinate.
eng
CC0 1.0 Universal
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
info:eu-repo/semantics/article
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IApwb3IgaW5jdW1wbGltaWVudG8gZGUgY3VhbHF1aWVyYSBkZSBsYXMgb2JsaWdhY2lvbmVzIGRlcml2YWRhcyBkZWwgQWN1ZXJkbywgcG9yIHZvbHVudGFkIGV4cHJlc2EgZGVsIEF1dG9yCkVuICBwcnVlYmEgZGUgY29uZm9ybWlkYWQsIGxhcyBwYXJ0ZXMgYWNlcHRhbiBlbCBwcmVzZW50ZSBBY3VlcmRvCgoKCgo=
URL
https://uvadoc.uva.es/bitstream/10324/65711/1/Documento%2016-%20%c3%9abeda%20et%20al.%2c%202019.pdf
File
MD5
e2c2c69e7c65508bee413f947e0f9046
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application/pdf
Documento 16- Úbeda et al., 2019.pdf