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Food Chem

Title:		"Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats"
Author(s):		Martinez-Garcia R; Moreno J; Bellincontro A; Centioni L; Puig-Pujol A; Peinado RA; Mauricio JC; Garcia-Martinez T;
Address:		"Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain. Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain. Electronic address: qe1movij@uco.es. DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy. Institut de Recerca i Tecnologia Agroalimentaries - Institut Catala de la Vinya i el Vi), Placa Agora, 2, 08720 Vilafranca del Penedes (Barcelona), Spain. Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain. Electronic address: qe1peamr@uco.es. Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain"
Journal Title:		Food Chem
Year:		2021
Volume:		20200718
Issue:
Page Number:		127574 -
DOI:		10.1016/j.foodchem.2020.127574
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Effect of yeast inoculation format (F), temperature (T), and 'on lees' ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 degrees C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor"
Keywords:		"*Electronic Nose Saccharomyces cerevisiae/*metabolism Temperature Time Factors Volatile Organic Compounds/*analysis Wine/*analysis (Furan-2-yl)methanol (PubChem CID: 7361) 1, 3-Dimethoxy-2-hydroxybenzene (PubChem CID: 7041) 2, 3-Butanediol (PubChem CID: 262;"
Notes:		"MedlineMartinez-Garcia, Rafael Moreno, Juan Bellincontro, Andrea Centioni, Luna Puig-Pujol, Anna Peinado, Rafael A Mauricio, Juan Carlos Garcia-Martinez, Teresa eng England 2020/07/30 Food Chem. 2021 Jan 1; 334:127574. doi: 10.1016/j.foodchem.2020.127574. Epub 2020 Jul 18"