RT Journal Article
SR Electronic
T1 Volatile Compounds by SPME-GC as Age Markers of Sparkling Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 158
OP 162
DO 10.5344/ajev.2003.54.3.158
VO 54
IS 3
A1 Sonia Francioli
A1 Jordi Torrens
A1 Montserrat Riu-Aumatell
A1 Elvira López-Tamames
A1 Susana Buxaderas
YR 2003
UL http://www.ajevonline.org/content/54/3/158.abstract
AB Cava acquires its characteristic aroma during aging. Twenty-eight volatile compounds of 221 sparkling wines made from different base wine were quantified by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and discriminant analysis was applied. Isoamyl and hexyl acetates, ethyl decanoate, 2-phenylethyl acetate, and vitispiranes were found to be markers of young sparkling wines (<9 months). Vitispiranes and 1,2-dihydro-1,1,6-trimethylnaphthalene (TDN) were also able to discriminate aged cava (>20 months), while diethyl succinate could be an age marker throughout the aging period.Acknowledgments: The authors are grateful to Segura Viudas SA, Castellblanch SA, and Freixenet SA wineries for providing samples. This study was made possible by financial assistance from the Spanish Ministerio de Ciencia y Tecnología (MCYT) project VIN01-051, from the Generalitat de Catalunya (Spain) for project 2001SGR-00131, and through funding from the Universitat de Barcelona to M. Riu-Aumatell (Ph. D. student).