RT Journal Article SR Electronic T1 Aroma of Sparkling Wines by Headspace/Solid Phase Microextraction and Gas Chromatography/Mass Spectrometry JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 404 OP 408 DO 10.5344/ajev.1999.50.4.404 VO 50 IS 4 A1 Sonia Francioli A1 Maria Guerra A1 Elvira López-Tamames A1 Josep M. Guadayoi A1 Josep Caixach YR 1999 UL http://www.ajevonline.org/content/50/4/404.abstract AB Aroma compounds of sparkling wines Cava (Certified Brand of Origin of Spain) were determined by HeadSpace Solid Phase Microextraction (HS-SPME) using a 10-mm fiber coated with a 100-µm layer of polydimethylsiloxane. A rapid, easy, economic, and selective (without acid or alcohol interference) method was developed to analyze 17 flavor compounds of Cava. Five ethyl esters and two isoamyl esters, vitispirane and 2-dihydro-l,l,6-trimethyl-naphthalene (TDN), were quantified by the addition of an internal standard. These flavor components could be used to characterize sparkling wines with different periods of aging with yeast. Thus, aroma analysis by HS-SPME could be used to identify wines with the required nine-month aging (minimum legal aging for Cava sparkling wine) and to determine the approximate age of sparkling wines.