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2025-02-20

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cc-by (c) Abarca-Rivas, Clara et al., 2025
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/231003

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine

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Recurs relacionat

https://doi.org/10.3390/foods14050722

Resum

Indoles are bioactive components found in wine products and are associated with yeast activity. Cava, a Spanish sparkling wine, is characterized by aging in contact with lees, making it a potential matrix for indoles. Therefore, the aim of this study was to determine the indole content in Cava produced at an industrial scale. Nine indoles were analysed by Ultra High-Performance Liquid Chromatography—Tandem Mass Spectrometry in Cava samples with different ageing times (n = 74). Significant amounts of tryptophan (2.3–1680.4 µg/L), tryptophan ethyl ester (0.1–5.2 µg/L), 5-methoxytryptophol (0.3–29.2 µg/L) and n-acetyl serotonin (0.3–2.3 µg/L) were determined. Tryptophan and tryptophan ethyl ester were positively correlated and decreased with ageing time. In fact, a concentration of less than 0.56 µg of the latter indole can become a marker of the most aged Cavas. The ageing time in contact with lees seems to play a key role affecting the indole content, since base wines show high amount of tryptophan and tryptophan ethyl ester while aged sparkling wines have values around the lower 95% confidence limit. Notably, the identification of tryptophan ethyl ester as a potential marker for aging in Cava suggests a new avenue for further research and quality assessment in its production

Matèries

Melatonina, Cromatografia de líquids d'alta resolució, Vins escumosos

Matèries (anglès)

Melatonin, High performance liquid chromatography, Sparkling wines

Citació

Col·leccions

Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

Citació

ABARCA-RIVAS, Clara, et al. Indole Content Profiling During Biological Ageing of Cava Sparkling Wine. Foods. 2025. Vol. 14, num. 5, pags. 722. ISSN 2304-8158. [consulted: 19 of August of 2026]. Available at: https://hdl.handle.net/2445/231003

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