Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

  1. Pérez-Magariño, S. 1
  2. Ortega-Heras, M. 1
  3. Martínez-Lapuente, L. 2
  4. Guadalupe, Z. 23
  5. Ayestarán, B. 23
  1. 1 Estación Enológica. Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, Spain
  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Revista:
European Food Research and Technology

ISSN: 1438-2377

Año de publicación: 2013

Volumen: 236

Número: 5

Páginas: 827-841

Tipo: Artículo

DOI: 10.1007/S00217-013-1934-9 SCOPUS: 2-s2.0-84876438932 WoS: WOS:000317986700007 GOOGLE SCHOLAR

Otras publicaciones en: European Food Research and Technology

Resumen

The aim of this work was to focus on the study of the volatile composition of white and rosé base wines elaborated from different autochthonous grape varieties in Spain (Verdejo,Viura, Malvasía, Albarín, Godello,PrietoPicudo and Garnacha) and the evolution of the sparkling wines elaborated from them following the "champenoise" method. The amino acids and biogenic amines were also studied. Multivariate analyses (factorial and stepwise discriminant) were carried out to study the influence of these compounds all together. Base and sparkling wines from Albarín, Verdejo, Godello and PrietoPicudo were the richest in most of the volatile compounds analyzed, especially of ethyl esters and alcohol acetates, compounds that contribute to the fruity aroma of wines. During the aging on lees in the bottle of sparkling wines, an increase in branched ethyl esters, ethyl lactate and γ-butyrolactone, and a decrease in terpenes (mainly citronellol and geraniol) were observed. In general, the levels of biogenic amines in all the sparkling wines studied were very low, which does not represent a negative effect on their quality and safety. © 2013 Springer-Verlag Berlin Heidelberg.