Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

Rafael Martínez-García; Juan Carlos Mauricio; Teresa García-Martínez; Rafael A Peinado; Juan Moreno

doi:10.1016/j.foodchem.2021.129784

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

Food Chem. 2021 Apr 11:357:129784. doi: 10.1016/j.foodchem.2021.129784. Online ahead of print.

Authors

Rafael Martínez-García¹, Juan Carlos Mauricio², Teresa García-Martínez², Rafael A Peinado², Juan Moreno³

Affiliations

¹ Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain. Electronic address: q72magar@uco.es.
² Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
³ Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain. Electronic address: qe1movij@uco.es.

PMID: 33901917
DOI: 10.1016/j.foodchem.2021.129784

Abstract

A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochemical and sensory indices were analysed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odour descriptors (chemical, fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component analysis of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odour active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines.

Keywords: Aroma; Chemometric; Flor yeast; Multivariate analysis; Sensory profile; Sparkling wine.