## 3 Results and Discussion
### Volatile Aroma Compounds (VOCs) in the Dosage Solutions  
No discernible trend could be observed within families of VOCs in the BS compared to the ZD although some differences in several VOC concentrations were observed between them (Figure 1). ZD _dosage_ solution had higher levels of ethyl isobutyrate, ethyl-2-methylbutyrate, ethyl isovalerate, ethyl hexanoate and 2-phenylethanol compared to BS. Although the BS _dosage_ had higher ethyl butanoate, ethyl octanoate and 1-hexanol compared to the ZD so the addition of sugar increased some compounds but decreased others.  
Ethyl hexanoate increased in all _dosage_ solutions except in B and IW, with the biggest increase found in ZD which did not have sugar added, although this change might have been due to bottle variation or oxygen ingress at disgorging. There was no 2-Phenylethanol detected in the B _dosage_ solution even though prior to sugar addition it had a concentration of 5842 ug/L which is likely due to sugar addition at 300 g/L added to the high alcohol medium. Ethyl octanoate also increased in all _dosage_ solutions except for B, whereas Ethyl butanoate decreased in PN and OC but not the other _dosages_. Ethyl isobutyrate only increased in PN and OC and decreased in the other _dosages_. Ethyl-2-methylbutyrate decreased in PN and increased in the other wines, but was not detected in UC Ethyl isobutyrate, and ethyl isovalerate were not detected in UC and IW _dosage_ solutions and ethyl isobutyrate was also not detected in B _dosage_ solution. These results suggest that at levels of 300 g/L residual sugar in the actual _liqueur d'expedition_ before its addition to each individual wine bottle, ethyl ester branched acid derivatives were negatively impacted in some wines. For 1-hexanol, it decreased in all _dosage_ solutions except for B and OC, whereas 2-phenylethanol decreased in all _dosages_ except for PN, and a very small (7%) increase in IW.  
Upon comparison of BS and ZD, ethyl hexanoate increased in both _dosage_ solutions along with ethyl octanoate, ethyl butanoate and ethyl 2-methylbutyrate and a decrease was observed in both treatments for ethyl isobutyrate, ethyl isovalerate, 2-phenylethanol and 1-hexanol. VOCs were affected similarly for both NV _dosage_ solutions except that BS had higher percent of increase, and decrease of  
Figure 1: The increases and decreases of the mean concentrations (%) of each volatile aroma compound (VOC) between wines used for the _dosage_ solutions. NV sparkling wine without sugar addition = zero _dosage_ (ZD), NV sparkling wine + sugar (BS), unoaked still Chardonnay wine + sugar (UC), Pinot noir 2009 sparkling wine + sugar (PN), Brandy + sugar (B), Icewine (IW) + sugar and oaked still Chardonnay wine + sugar (OC).  
compounds, except for ethyl hexanoate and ethyl-2-methyl butyrate which had higher percent increase in ZD than BS. The most likely explanation for the lack of specific trends in the decline and escalation of VOC concentrations in the _dosage_ solutions is the physio-chemical composition of the wines, diverse grape varieties, and the range of wine styles, aging time and differences in production techniques of the wines used in the _dosage_ solutions [22].