title: Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle.
abstract: A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed based on ester changes according to the second fermentation (with 100% sensitivity and specificity values). The application of a double-check criteria according to univariate and multivariate analyses allowed the identification of potential volatile markers related to the second fermentation. Some of them presented a synthesis-ratio around 3-fold higher after this period and they are known to play a key role in wine aroma. Up to date, this is the first study reporting the role of esters as markers of the second fermentation. The methodology described in this study confirmed its suitability for the wine aroma field. The results contribute to enhance our understanding of this fermentative step.
authors.affiliation: Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain.
authors.forename: José Manuel
authors.identifier: http://orcid.org/0000-0002-8912-4354
authors.initials: JM
authors.lastname: Muñoz-Redondo
authors.affiliation: Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain.
authors.forename: Francisco Julián
authors.initials: FJ
authors.lastname: Cuevas
authors.affiliation: Crop production department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Cabra-Priego , Ctra Cabra-Doña Mencía, km 2.5, 11940 Cabra, Spain.
authors.forename: Juan Manuel
authors.initials: JM
authors.lastname: León
authors.affiliation: Crop production department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Cabra-Priego , Ctra Cabra-Doña Mencía, km 2.5, 11940 Cabra, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Ramírez
authors.affiliation: Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Moreno-Rojas
authors.affiliation: Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain.
authors.forename: María José
authors.identifier: http://orcid.org/0000-0002-0688-3014
authors.initials: MJ
authors.lastname: Ruiz-Moreno
mesh_terms: D004952:Esters / Q000737:chemistry*; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D011786:Quality Control; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis*
chemical_list: D004952:Esters; D055549:Volatile Organic Compounds
keywords: SPME; chemometrics; esters; second fermentation; sparkling wines; volatile compounds