RT info:eu-repo/semantics/article
T1 Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
A1 Ubeda, Cristina
A1 Kania-Zelada, Ingeborg
A1 Barrio Galán, Rubén del
A1 Medel-Marabolí, Marcela
A1 Gil, Mariona
A1 Peña-Neira, Álvaro
K1 Sparkling wine, País grape variety, Volatile compounds, Impact aroma compounds, Sensory analysis, Olfactometry, Aging
AB 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.
PB ELSEVIER
SN 0963-9969
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/65711
UL https://uvadoc.uva.es/handle/10324/65711
LA eng
NO Food Research International 119 (2019) 554–563
NO Producción Científica
DS UVaDOC
RD 22-nov-2024