1 research outputs found
Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle
A quantitative approach using HS-SPME-GC-MS
was performed to investigate
the ester changes related to the second fermentation in bottle. The
contribution of the type of base wine to the final wine style is detailed.
Furthermore, a discriminant model was developed based on ester changes
according to the second fermentation (with 100% sensitivity and specificity
values). The application of a double-check criteria according to univariate
and multivariate analyses allowed the identification of potential
volatile markers related to the second fermentation. Some of them
presented a synthesis-ratio around 3-fold higher after this period
and they are known to play a key role in wine aroma. Up to date, this
is the first study reporting the role of esters as markers of the
second fermentation. The methodology described in this study confirmed
its suitability for the wine aroma field. The results contribute to
enhance our understanding of this fermentative step