Pinheiro Sara Sofia, Campos Francisco, Cabrita Maria João, Silva Marco Gomes da
LAQV/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal.
Amorim Cork, R&D + i Department, 4535-387 Santa Maria de Lamas, Portugal.
Molecules. 2025 Jun 30;30(13):2825. doi: 10.3390/molecules30132825.
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).
起泡酒是一种具有高经济价值的复杂酒精饮料，由静止葡萄酒进行二次发酵，随后经过可能持续九个月至数年的长时间陈酿而成。随着全球对高品质起泡酒需求的不断增长，了解与香气形成相关的生化机制变得越来越重要。本综述全面概述了二次发酵过程，特别强调了酵母选择、封瓶类型以及陈酿对挥发性成分的影响。还特别关注了用于鉴定和定量起泡酒基质中目标化合物的分析策略。由于挥发性化合物含量极低，有效的提取和预浓缩技术至关重要。文中讨论了诸如固相微萃取（SPME）、搅拌棒吸附萃取（SBSE）和薄膜固相微萃取（TF-SPME）等提取方法，以及气相色谱（GC）和液相色谱（LC）等色谱技术。
