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Am. J. Enol. Vitic. 50:4:404-408 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Aroma of Sparkling Wines by Headspace/Solid Phase Microextraction and Gas Chromatography/Mass Spectrometry

Sonia Francioli 1, Maria Guerra 2, Elvira López-Tamames 1, Josep M. Guadayoi 3, and Josep Caixach 2

1 Nutrició y Bromatologia-CERTA. Universitat de Barcelona UB. Avda. Joan XXII s/n. 08028 Barcelona. Spain
2 Laboratori d'Espectrometria de Masses. CID-CSIC. Jordi Girona Salgado 1826. 08034 Barcelona. Spain
3 Enginyeria Química. Universitat Politècnica de Catalunya UPC. Colom, 1. 08222 Terrasa. Spain.

elopez{at}farmacia.far.ub.es

Aroma compounds of sparkling wines Cava (Certified Brand of Origin of Spain) were determined by HeadSpace Solid Phase Microextraction (HS-SPME) using a 10-mm fiber coated with a 100-µm layer of polydimethylsiloxane. A rapid, easy, economic, and selective (without acid or alcohol interference) method was developed to analyze 17 flavor compounds of Cava. Five ethyl esters and two isoamyl esters, vitispirane and 2-dihydro-l,l,6-trimethyl-naphthalene (TDN), were quantified by the addition of an internal standard. These flavor components could be used to characterize sparkling wines with different periods of aging with yeast. Thus, aroma analysis by HS-SPME could be used to identify wines with the required nine-month aging (minimum legal aging for Cava sparkling wine) and to determine the approximate age of sparkling wines.

Key words: HS-SPME, sparkling wines, aging with yeast, aroma, vitispirane

Submitted on October 28, 1998
Revised on May 14, 1999




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Copyright © 1999 by the American Society for Enology and Viticulture.