Volatile Compounds by SPME-GC as Age Markers of Sparkling Wines
Sonia Francioli, Jordi Torrens, Montserrat Riu-Aumatell, Elvira López‐Tamames, Susana Buxaderas
American Journal of Enology and Viticulture
Abstract
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.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
ethyl decanoate marker of young sparkling wines
“Isoamyl and hexyl acetates, ethyl decanoate, 2-phenylethyl acetate, and vitispiranes were found to be markers of young sparkling wines (<9 months).”
isoamyl acetate marker of young sparkling wines
“Isoamyl and hexyl acetates, ethyl decanoate, 2-phenylethyl acetate, and vitispiranes were found to be markers of young sparkling wines (<9 months).”
diethyl succinate marker of aging period
“while diethyl succinate could be an age marker throughout the aging period.”