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 traditional method that must be aged in contact with lees for minimum period of nine months. The between and improves the quality final product, aroma one most important qualitative parameters wine. aim work was to study role ageing Spanish (Cava), by sampling at industrial scale bottles, from 9 30 months ageing, jointly winery real time. volatile profile during biological commercial storage, after disgorging, evaluated Headspace-Solid Phase Microextraction coupled gas chromatography–mass spectrometry. More than 60 compounds were identified several chemical classes including esters, alcohols, terpenes, furans, norisoprenoids, fatty acids. A reduction components observed when disgorging step took place. When behaviour over time assessed, principal factor discriminated samples type i.e. or without lees. Evaluation volatiles revealed furans showed significant relationship indicating some this family could possible markers ageing.