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Exploring the Aroma Profile of Traditional Sparkling Wines

2025-06-30Recensão Acesso aberto
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dc.contributor.authorPinheiro, Sara Sofia
dc.contributor.authorCampos, Francisco
dc.contributor.authorCabrita, Maria João
dc.contributor.authorSilva, Marco Gomes da
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-08-27T22:13:13Z
dc.date.available2025-08-27T22:13:13Z
dc.date.issued2025-06-30
dc.descriptionFunding Information: This work received support and help from FCT/MCTES through national funds: Associate Laboratory for Green Chemistry—LAQV (LA/P/0008/2020); FCT—Foundation for Science and Technology under the Ph.D. Grant [2022.13065.BDANA]. Publisher Copyright: © 2025 by the authors.
dc.description.abstractSparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC).en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent23
dc.format.extent1164167
dc.identifier.doi10.3390/molecules30132825
dc.identifier.issn1420-3049
dc.identifier.otherPURE: 127969799
dc.identifier.otherPURE UUID: e9b13c24-39d1-4c27-8084-efa741d7f175
dc.identifier.otherScopus: 105010278301
dc.identifier.otherPubMed: 40649338
dc.identifier.otherPubMedCentral: PMC12250703
dc.identifier.otherWOS: 001526389000001
dc.identifier.urihttp://hdl.handle.net/10362/187015
dc.identifier.urlhttps://www.scopus.com/pages/publications/105010278301
dc.identifier.urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:001526389000001
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/Concurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)/LA%2FP%2F0008%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT//2022.13065.BDANA/PT
dc.subjectAging on lees
dc.subjectAnalytical methods
dc.subjectSparkling wine
dc.subjectTirage closures
dc.subjectyeast selection
dc.subjectAnalytical Chemistry
dc.subjectChemistry (miscellaneous)
dc.subjectMolecular Medicine
dc.subjectPharmaceutical Science
dc.subjectDrug Discovery
dc.subjectPhysical and Theoretical Chemistry
dc.subjectOrganic Chemistry
dc.titleExploring the Aroma Profile of Traditional Sparkling Winesen
dc.title.subtitleA Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategiesen
dc.typereview
degois.publication.firstPage1
degois.publication.issue13
degois.publication.lastPage23
degois.publication.titleMolecules
degois.publication.volume30
dspace.entity.typePublication
oaire.awardNumberLA/P/0008/2020
oaire.awardNumber2022.13065.BDANA
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)/LA%2FP%2F0008%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2022.13065.BDANA/PT
oaire.fundingStreamConcurso para Atribuição do Estatuto e Financiamento de Laboratórios Associados (LA)
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication0d547fc3-7e93-4cc6-8682-91e5f6baed55
relation.isProjectOfPublicatione48fcc11-c9b0-4332-8515-2bddbdd69a22
relation.isProjectOfPublication.latestForDiscovery0d547fc3-7e93-4cc6-8682-91e5f6baed55

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