Impact of using Trepat and Monastrell red grape varieties on the 2 volatile and nitrogen composition during the manufacture of rosé Cava 3 sparkling wines 4

14 15 16 The impact of using Trepat and Monastrell red grape varieties during the manufacture 17 of rosé sparkling Cava wines on the nitrogen and volatile composition compared to a 18 white Cava manufactured with a blend of typical white grape varieties (Xarello: 19 Macabeo: Parellada) has been investigated. The wines were industrially manufactured 20 in a cellar, and the concentrations of outstanding nitrogen compounds and 23 target 21 volatile compounds belonging to different chemical classes were determined in the base 22 wines and in the corresponding Cava wines after 9, 12, 15 and 18 months of aging on 23 lees. After the application of multivariate statistical analysis, the results showed the 24 large effect of the variety employed in the manufacture of Cavas compared to the 25 changes in wine composition due to the aging time. Depending on the composition, 26 Trepat and White Cava wines were more similar than those manufactured with the 27 variety Monastrell. However, the sensory study showed that the two rosé Cava wines 28 had good sensory attributes and even slightly better foam characteristics than the white 29 ones. The sensory study highlighted for the first time the adequacy of using Monastrell 30 red grape variety to manufacture rosé sparkling wines. 31 32