Abstract
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.
- Received October 1998.
- Revision received May 1999.
- Copyright 1999 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 50 Issue 4
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
