Version 1
: Received: 7 August 2024 / Approved: 7 August 2024 / Online: 7 August 2024 (14:23:38 CEST)
How to cite:
Jové, P.; Mateu-Figueras, G.; Bustillos, J.; Jose Antonio, M. F. Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottle Using Different Types of Closures. Preprints2024, 2024080523. https://doi.org/10.20944/preprints202408.0523.v1
Jové, P.; Mateu-Figueras, G.; Bustillos, J.; Jose Antonio, M. F. Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottle Using Different Types of Closures. Preprints 2024, 2024080523. https://doi.org/10.20944/preprints202408.0523.v1
Jové, P.; Mateu-Figueras, G.; Bustillos, J.; Jose Antonio, M. F. Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottle Using Different Types of Closures. Preprints2024, 2024080523. https://doi.org/10.20944/preprints202408.0523.v1
APA Style
Jové, P., Mateu-Figueras, G., Bustillos, J., & Jose Antonio, M. F. (2024). Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottle Using Different Types of Closures. Preprints. https://doi.org/10.20944/preprints202408.0523.v1
Chicago/Turabian Style
Jové, P., Jessica Bustillos and Martín Fernández Jose Antonio. 2024 "Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottle Using Different Types of Closures" Preprints. https://doi.org/10.20944/preprints202408.0523.v1
Abstract
This study aimed to evaluate the impact of different closures used in second fermentation on the aromatic fraction of sparkling wine. Six types of closures (cork stoppers and screw cap) and 94 months of aging in bottle were investigated. Head-space-solid phase microextraction (HS-SPME) and thermal desorption (TD) procedures coupled to gas chromatography-mass spectrometry (GCMSMS) analysis was applied. The vectors containing the relative abundance of the volatile compounds are compositional vectors. The statistical analysis of compositional data requires specific techniques that differ from standard techniques.101 volatile compounds were identified. HS-SPME extracted highest percentage of ester, ketones and other compounds while TD was a useful tool for the obtention of alcohol, acid, ether and alkanes compounds. Esters was the most abundant family of compounds. Compositional data analysis applied to study the impact of different closures used in bottle-aging after second fermentation on the volatile composition of sparkling wine concluded that there are differences in the relative abundance of certain volatile compounds between cork stoppers and screw cap closures group. Overall, the most abundant part in screw cap closures was Ethyl hexanoate and, Ethyl octanoate in cork stoppers. Also, the proportion amount of Dimethylamine was higher in screw cap closures than cork stoppers group relative to the entire of the sample.
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
