# Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region
## Results
### Volatile Composition
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Assessments \({}^{\star}\)**} & \multicolumn{4}{c}{**Traditional Sparkling Wines**} \\ \cline{2-5}  & **CB** & **SY** & **CB+SY-W** & **CB+SY-R** \\ \hline
**Density** & 0.993 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.992 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.995 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.994 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**Residual sugar (g L\({}^{\text{\bf-1}}\))** & 2.60 \(\pm\) 0.08 \({}^{\text{a}}\) & 2.67 \(\pm\) 0.15 \({}^{\text{a}}\) & 2.63 \(\pm\) 0.06 \({}^{\text{a}}\) & 2.66 \(\pm\) 0.03 \({}^{\text{a}}\) \\
**Alcohol content (\%/v)** & 12.35 \(\pm\) 0.37 \({}^{\text{b}}\) & 13.20 \(\pm\) 0.30 \({}^{\text{a}}\) & 12.09 \(\pm\) 0.20 \({}^{\text{b}}\) & 12.03 \(\pm\) 0.17 \({}^{\text{b}}\) \\
**Dry extract (g L\({}^{\text{\bf-1}}\))** & 21.79 \(\pm\) 0.40 \({}^{\text{b}}\) & 22.05 \(\pm\) 0.35 \({}^{\text{b}}\) & 24.55 \(\pm\) 0.35 \({}^{\text{a}}\) & 24.95 \(\pm\) 0.45 \({}^{\text{a}}\) \\
**pH** & 3.42 \(\pm\) 0.02 \({}^{\text{c}}\) & 3.58 \(\pm\) 0.02 \({}^{\text{b}}\) & 3.53 \(\pm\) 0.03 \({}^{\text{b}}\) & 3.66 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**Total acidity (g L\({}^{\text{\bf-1}}\))** & 9.68 \(\pm\) 0.17 \({}^{\text{a}}\) & 8.18 \(\pm\) 0.07 \({}^{\text{b}}\) & 8.33 \(\pm\) 0.14 \({}^{\text{b}}\) & 8.25 \(\pm\) 0.15 \({}^{\text{b}}\) \\
**Volatile acidity (g L\({}^{\text{\bf-1}}\))** & 0.46 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.49 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.02 \({}^{\text{a}}\) \\
**A\({}_{\text{\bf 420}}\)** & 0.046 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.057 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.045 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.117 \(\pm\) 0.01 \({}^{\text{a}}\) \\
**TP (mg L\({}^{\text{\bf-1}}\))** & 123.32 \(\pm\) 2.55 \({}^{\text{b,c}}\) & 134.79 \(\pm\) 1.93 \({}^{\text{b}}\) & 110.94 \(\pm\) 1.42 \({}^{\text{c}}\) & 190.22 \(\pm\) 4.03 \({}^{\text{a}}\) \\
**DPPH (mMTrolox L\({}^{\text{\bf-1}}\))** & 0.462 \(\pm\) 0.22 \({}^{\text{c}}\) & 0.547 \(\pm\) 0.12 \({}^{\text{b}}\) & 0.454 \(\pm\) 0.20 \({}^{\text{c}}\) & 0.703 \(\pm\) 0.19 \({}^{\text{a}}\) \\
**ABTS (mMTrolox L\({}^{\text{\bf-1}}\))** & 0.533 \(\pm\) 0.31 \({}^{\text{b}}\) & 0.942 \(\pm\) 0.11 \({}^{\text{a}}\) & 0.619 \(\pm\) 0.19 \({}^{\text{b}}\) & 0.899 \(\pm\) 0.41 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* The results are expressed as mean \(\pm\) standard deviation of three sparkling wine bottles (triplicate). Different letters on the same line indicate significant differences between samples (\(p<\) 0.05). A\({}_{\text{420}}\): index color (absorbance at 420 nm); TP: total phenolics; CB: sparkling wine 100% Chenin Blanc; SY: sparkling wine 100% Syrah; CB+SY-W: sparkling wine 50% Chenin Blanc + 50% Syrah, elaborated as white; and CB+SY-R: sparkling wine 50% Chenin Blanc + 50% Syrah, elaborated as rose.  
\end{table} 
Table 1: Classical analyses, spectrophotometric and antioxidant activity of the sparkling wines elaborated by the traditional method in the SFV. Higher alcohols are secondary aromatic compounds originating from the fermentation process. They are produced from sugars and amino acids during alcohol fermentation and include aliphatic and aromatic compounds, which can positively or negatively influence the wine aroma [14]. The compound 3-methyl-1-butanol (aroma of solvent, chemical) was the alcohol with greatest normalized chromatographic area, regardless the grape variety used in the sparkling wine production. High values of this compound were also found by [PERSON] et al. [34], and [PERSON] et al. [24] in Chenin Blanc wines. [PERSON] et al. [35] reported also high values of 3-methyl-1-butanol in Chilean sparkling wines. However, [PERSON] et al. [36] noted that this compound has a high perception threshold. Other alcohols, such as 2-phenylethanol (aroma related to honey and flowers) and 2,3-butanediol (fruity aroma) were also found in the sparkling wines from SFV, but without significant differences among the four sparkling wines analyzed (Table 3). According to [PERSON] et al.