European Food Research and Technology

, Volume 236, Issue 5, pp 827–841 | Cite as

Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

  • Silvia Pérez-MagariñoEmail author
  • Miriam Ortega-Heras
  • Leticia Martínez-Lapuente
  • Zenaida Guadalupe
  • Belén Ayestarán
Original Paper


The aim of this work was to focus on the study of the volatile composition of white and rosé base wines elaborated from different autochthonous grape varieties in Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Prieto Picudo and Garnacha) and the evolution of the sparkling wines elaborated from them following the “champenoise” method. The amino acids and biogenic amines were also studied. Multivariate analyses (factorial and stepwise discriminant) were carried out to study the influence of these compounds all together. Base and sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo were the richest in most of the volatile compounds analyzed, especially of ethyl esters and alcohol acetates, compounds that contribute to the fruity aroma of wines. During the aging on lees in the bottle of sparkling wines, an increase in branched ethyl esters, ethyl lactate and γ-butyrolactone, and a decrease in terpenes (mainly citronellol and geraniol) were observed. In general, the levels of biogenic amines in all the sparkling wines studied were very low, which does not represent a negative effect on their quality and safety.


Sparkling wines Grape variety Volatile compounds Amino acids Biogenic amines 



The authors would like to thank the “Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria” (INIA) for the funding provided for this study through the project RTA2009-029-C02 (with FEDER funds). L. Martínez also thanks to La Rioja Government for the financing of her pre-doctoral fellowship.

Conflict of interest


Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Silvia Pérez-Magariño
    • 1
    Email author
  • Miriam Ortega-Heras
    • 1
  • Leticia Martínez-Lapuente
    • 2
  • Zenaida Guadalupe
    • 2
  • Belén Ayestarán
    • 2
  1. 1.Estación Enológica. Instituto Tecnológico Agrario de Castilla y León.Consejería de Agricultura y Ganadería.Rueda, ValladolidSpain
  2. 2.Instituto de las Ciencias de la Vid y del Vino(Universidad de La Rioja, CSIC y Gobierno de La Rioja).LogroñoSpain

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