Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Abstract

Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.

Keywords: (Furan-2-yl)methanol (PubChem CID: 7361); 1,3-Dimethoxy-2-hydroxybenzene (PubChem CID: 7041); 2,3-Butanediol (PubChem CID: 262); 2-Ethylhexan-1-ol (PubChem CID: 7720); 2-Methyl-1-Butanol (PubChem CID: 8723); 2-Methyl-propan-1-ol (PubChem CID: 6560); 2-Oxepanone (PubChem CID: 10401); 2-Phenylethan-1-ol (PubChem CID: 7409); 2-Phenylethyl acetate (PubChem CID: 7654); 3-Methyl-1-Butanol (PubChem CID: 31260); 4-Ethenyl-2-methoxyphenol (PubChem CID: 332); 5-(Hydroxymethyl-2-furaldehyde (PubChem CID: 237332); 5-H-furan-2-one (PubChem CID: 10341); 5-Pentyloxolan-2-one (PubChem CID: 7710); Acetaldehyde (PubChem CID: 177); Acetoin (PubChem CID: 173); Benzaldehyde (PubChem CID: 240); Biocapsules; Chemometric; Decanal (PubChem CID: 8175); Decanoic acid (PubChem CID: 2969); Dihydrofuran-2(3H)-one (PubChem: 7302); Dodecanoic acid (PubChem CID: 3893); Electronic-nose; Ethyl acetate (PubChem CID: 8857); Ethyl butanoate (PubChem CID: 7762); Ethyl decanoate (PubChem CID: 8048); Ethyl dodecanoate (PubChem CID: 7800); Ethyl furoate (PubChem CID: 11980); Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl isobutanoate (PubChem CID: 7342); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); Ethyl propanoate (PubChem CID: 7749); Ethyl tetradecanoate (PubChem CID: 31283); Furan-2-carbaldehyde (PubChem CID: 7362); Guaiacol (PubChem CID: 460); Hexan-1-ol (PubChem CID: 8103); Hexanoic acid (PubChem CID: 8892); Hexyl acetate (PubChem CID: 8908); Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Methanol (PubChem CID: 137654); Methyl acetate (PubChem CID: 6584); Nerolidol (PubChem CID: 5284507); Nonanal (PubChem CID: 31289); Octanoic acid (PubChem CID: 379); Pentanoic acid methyl ester (PubChem CID: 12206); Propan-1-ol (PubChem CID: 1031); Quartz microbalance sensors; Sparkling wine; Tetradecanoic acid (PubChem CID: 11005); Trans-2-hexen-1-ol (PubChem CID: 5318042); Vitispirane (PubChem CID: 6450832); Volatilome; Yeast immobilization; γ-Decalactone (PubChem CID: 12813); γ-Decalactone1 (PubChem CID: 12813).