Martínez-García Rafael, Mauricio Juan Carlos, García-Martínez Teresa, Peinado Rafael A, Moreno Juan
Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
Food Chem. 2021 Sep 30;357:129784. doi: 10.1016/j.foodchem.2021.129784. Epub 2021 Apr 11.
A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochemical and sensory indices were analysed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odour descriptors (chemical, fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component analysis of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odour active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines.
使用一种本土的能形成酒帽的酵母和一种商业酵母菌株，通过香槟法，以一种传统上用于生产静止葡萄酒的葡萄品种来酿造起泡酒。对在酒泥上陈酿15个月的葡萄酒在五个时间点进行取样，并分析其理化指标和感官指标。使用无监督和有监督的统计技术，对81种挥发性化合物和八个气味描述词（化学味、果味、花香、脂肪味、香脂味、植物味、焦糊味和辣味）进行比较。两个数据集的主成分分析表明，样品之间在陈酿时间和酵母菌株方面有良好的区分。通过基于偏最小二乘回归的标准，选择了38种气味活性化合物作为对陈酿因素影响最大的化合物，其中只有27种是某些香气描述词所特有的。这些结果有助于更好地理解起泡酒的香气感知。
