Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees.

Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves the quality of the final product, and aroma is one of the most important qualitative parameters of a wine. The aim of the work was to study the role of lees in the ageing of Spanish sparkling wine (Cava), by sampling at industrial scale the bottles, from 9 to 30 months of ageing, jointly with the winery and in real time.

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins.

By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread.

Wine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of Cava lees (0 and 5% /) on microbial populations during sourdough and bread fermentation and the volatile fraction of the final bread.

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.

Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages.

Ultrahigh-Performance Liquid Chromatography (UHPLC)-Tandem Mass Spectrometry (MS/MS) Quantification of Nine Target Indoles in Sparkling Wines.

An ultrahigh-performance liquid chromatography (UHPLC)-tandem mass spectrometry (MS/MS) method was developed for the simultaneous determination of nine target indoles in sparkling wines. The proposed method requires minimal sample pretreatment, and its performance parameters (accuracy, repeatability, LOD, and matrix effect) indicate that it is suitable for routine analysis. Four indoles were found at detectable levels in commercial Cava samples: 5-methoxytryptophol (5MTL), tryptophan (TRP), tryptophan ethyl ester (TEE), and N-acetylserotonin (NSER).

Changes in RNA catabolites of sparkling wines during the biological aging.

In this study the catabolites derived from RNA degradation were assessed in Cava sparkling wines as a consequence of lees autolysis. For this purpose, the changes in the content of adenosine, guanosine, inosine, uridine, hypoxanthine, xanthine, and uric acid were determined by UHPLC-MS/MS, in sparkling wines produced on industrial scale, and aged for 4 years. Uridine is the main nucleoside, and its content increases whenever lees cells are present (sur lie aging).

Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MS.

Two analytical procedures were applied, HS-SPME and SDE, coupled to GC-MS to analyse the volatile composition of white salsify. More than 80 of volatile compounds which belonged to distinct chemical families were analysed. SDE led to the identification of mainly high molecular weight sesquiterpenes, acids and esters.

Assessment of volatile and sensory profiles between base and sparkling wines.

This paper focuses on the study of the volatile, olfactometric, and sensory composition of base wines and their corresponding sparkling wines (14-24 months aging) obtained at semi-industrial scale during three consecutive harvests. The sensory profile of sparkling wine is more complex than that of base wine, with toasty, lactic, sweet, and yeasty notes being described by the panelists and an even sharper increase of these tastes in the cava reserve. On the other hand, during the second fermentation and subsequent aging in contact with lees, some compounds such as acetate and ethyl esters decrease in amount while others such as norisoprenoids, acetal, diacetyl, and furans appear or increase over time.

Assessment of some diterpenoids in commercial distilled gin.

In the present study the qualitative and quantitative determination of diterpenoids in commercial distilled gin was carried out. This widely consumed juniper-based spirit is aromatized using Juniper (Juniperus communis) berries. Although juniper reportedly contains several diterpenic compounds, no studies have addressed the diterpenic composition of juniper-based spirits or beverages.

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and possessed the highest fruity character.

Characterization of volatiles in different dry gins.

A HS-SPME method coupled to GC-MS was developed and applied for the qualitative and semiquantitative characterization of distilled gin volatile fraction. Sampling, chromatographic conditions, and method performances were evaluated, and the developed method was applied as a comparative study of some of the most popular commercial London Dry Gins and other gins with geographic denominations. During this study, 70 components of the gins' volatile fraction were isolated, tentatively identified or identified by reference compounds.

Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments.

The behavior of volatile compounds according to two enzymatic treatments applied during the manufacture of fruit juice is described. More than 80 compounds were detected of a wide range of chemical families (alcohols, aldehydes, ketones, terpenoids, esters, norisoprenoids, ..

Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.

The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB), carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of white and red wine. The PDMS-DVB-CAR fiber is the most appropriate to obtain the most wide volatile profile of wines. The better extraction conditions are 40 min at 35 degrees C.