Gallardo-Chacón Joan, Vichi Stefania, López-Tamames Elvira, Buxaderas Susana
Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain.
J Agric Food Chem. 2009 Apr 22;57(8):3279-85. doi: 10.1021/jf803493s.
During sparkling wine aging, a narrow interaction is established between wine and lees of second fermentation, which remain in contact during long periods. In order to contribute to the knowledge on this interaction, volatile compounds retained by lees were described in this study. With this aim, solid phase microextraction (SPME) conditions were optimized in order to increase the sensibility for the analysis of volatiles sorbed by lees. This allowed proving the capacity of sparkling wine lees of second fermentation to retain several volatile compounds related with wine aroma: esters, aldehydes, norisoprenoids and terpenes known for their positive flavor impact were found in lees headspace. Most of them were previously described in "Cava" sparkling wine, while some compounds, such as the tentatively identified trimethyl tetrahydronaphthalenes, were not previously identified in yeasts or wine.
在起泡酒陈酿过程中，葡萄酒与二次发酵的酒泥之间会建立起一种微弱的相互作用，二者会在较长时间内保持接触。为了增进对这种相互作用的了解，本研究描述了酒泥所保留的挥发性化合物。为此，对固相微萃取（SPME）条件进行了优化，以提高分析酒泥吸附的挥发性物质的灵敏度。这使得能够证明二次发酵的起泡酒酒泥保留多种与葡萄酒香气相关的挥发性化合物的能力：在酒泥顶空中发现了酯类、醛类、降异戊二烯类和萜类等因其积极风味影响而闻名的物质。其中大多数物质此前已在“卡瓦”起泡酒中有所描述，而一些化合物，如初步鉴定的三甲基四氢萘，此前在酵母或葡萄酒中未被发现。
