Files
Document type
ArticleVersion
Published versionPublication date
Publication license
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/219254
Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees
Journal Title
Director/Tutor
Journal ISSN
Volume Title
Related resource
Abstract
Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves the quality of the final product, and aroma is one of the most important qualitative parameters of a wine. The aim of the work was to study the role of lees in the ageing of Spanish sparkling wine (Cava), by sampling at industrial scale the bottles, from 9 to 30 months of ageing, jointly with the winery and in real time. The volatile profile of Cava during biological ageing and commercial storage, after disgorging, was evaluated by Headspace-Solid Phase Microextraction coupled to gas chromatography–mass spectrometry. More than 60 compounds were identified from several chemical classes including esters, alcohols, terpenes, furans, norisoprenoids, and fatty acids. A reduction in volatile components was observed when the disgorging step took place. When the behaviour of aroma over time was assessed, the principal factor that discriminated between samples was the type of ageing i.e. with or without lees. Evaluation of volatiles over time revealed that furans showed a significant relationship with ageing, indicating that some components of this family could be possible markers of ageing.
Subject (English)
Citation
Citation
MARTÍN-GARCIA, A., et al. Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees. Heliyon. 2023. Vol. 9, num. 8, pags. 1-10. ISSN 2405-8440. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/219254