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Exploring the Aroma Profile of Traditional Sparkling Wines
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| 1.11 MB | Adobe PDF |
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Resumo(s)
Sparkling 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).
Descrição
Funding 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.
Palavras-chave
Aging on lees Analytical methods Sparkling wine Tirage closures yeast selection Analytical Chemistry Chemistry (miscellaneous) Molecular Medicine Pharmaceutical Science Drug Discovery Physical and Theoretical Chemistry Organic Chemistry