# Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region
## Results
### Volatile Composition
This compound was the third most important in ro  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Aromatic Compounds**} & \multicolumn{4}{c}{**Traditional Sparking Wines \({}^{\star}\)**} \\ \cline{2-5}  & **Chenin Blanc** & **Syrah** & **CB+SY-R** & **CB+SY-R** \\ \hline
**Alcohols** & & & & \\
3-Methyl-1-butanol & 12.87 \(\pm\) 2.57 \({}^{\rm a}\) & 8.590 \(\pm\) 1.94 \({}^{\rm a}\) & 7.146 \(\pm\) 4.01 \({}^{\rm a}\) & 7.524 \(\pm\) 2.99 \({}^{\rm a}\) \\
3-Methyl-1-pentanol & 0.084 \(\pm\) 0.02 \({}^{\rm a}\) & 0.072 \(\pm\) 0.01 \({}^{\rm b}\) & 0.081 \(\pm\) 0.01 \({}^{\rm a}\) & 0.114 \(\pm\) 0.01 \({}^{\rm a}\) \\ Hexan-1-ol & 0.256 \(\pm\) 0.18 \({}^{\rm a}\) & 0.166 \(\pm\) 0.08 \({}^{\rm b}\) & 0.246 \(\pm\) 0.11 \({}^{\rm a}\) & 0.550 \(\pm\) 0.11 \({}^{\rm a}\) \\
3-Ethoxypropan-1-ol & 0.047 \(\pm\) 0.01 \({}^{\rm a}\) & 0.018 \(\pm\) 0.01 \({}^{\rm b}\) & 0.032 \(\pm\) 0.02 \({}^{\rm a}\) & 0.027 \(\pm\) 0.01 \({}^{\rm b}\) \\ (Z)3-Hexen-1-ol & 0.046 \(\pm\) 0.01 \({}^{\rm a}\) & 0.135 \(\pm\) 0.09 \({}^{\rm a}\) & 0.105 \(\pm\) 0.02 \({}^{\rm a}\) & 0.076 \(\pm\) 0.01 \({}^{\rm a}\) \\ Octan-2-ol & 0.187 \(\pm\) 0.05 \({}^{\rm a}\) & 0.183 \(\pm\) 0.02 \({}^{\rm a}\) & 0.228 \(\pm\) 0.01 \({}^{\rm a}\) & 0.187 \(\pm\) 0.02 \({}^{\rm a}\) \\ Butane-2,3-diol & 1.380 \(\pm\) 0.90 \({}^{\rm a}\) & 0.738 \(\pm\) 0.18 \({}^{\rm a}\) & 0.762 \(\pm\) 0.53 \({}^{\rm a}\) & 0.809 \(\pm\) 0.41 \({}^{\rm a}\) \\ Butane-1,3-diol & 0.442 \(\pm\) 0.25 \({}^{\rm a}\) & 0.406 \(\pm\) 0.03 \({}^{\rm a}\) & 0.472 \(\pm\) 0.11 \({}^{\rm a}\) & 0.396 \(\pm\) 0.17 \({}^{\rm a}\) \\ Decan-1-ol & 0.022 \(\pm\) 0.01 \({}^{\rm b}\) & 0.035 \(\pm\) 0.01 \({}^{\rm a}\) & 0.048 \(\pm\) 0.01 \({}^{\rm a}\) & 0.024 \(\pm\) 0.01 \({}^{\rm b}\) \\
2-Phenylethanol & 8.354 \(\pm\) 2.56 \({}^{\rm a}\) & 6.094 \(\pm\) 1.13 \({}^{\rm a}\) & 4.289 \(\pm\) 3.10 \({}^{\rm a}\) & 4.567 \(\pm\) 1.64 \({}^{\rm a}\) \\ Dodecan-1-ol & 0.073 \(\pm\) 0.05 \({}^{\rm a}\) & 0.055 \(\pm\) 0.03 \({}^{\rm a}\) & 0.014 \(\pm\) 0.01 \({}^{\rm a}\) & 0.021 \(\pm\) 0.01 \({}^{\rm a}\) \\ \hline
**Esters** & & & & \\ Ethyl btanoate & 0.139 \(\pm\) 0.02 \({}^{\rm a}\) & 0.094 \(\pm\) 0.03 \({}^{\rm a}\) & 0.121 \(\pm\) 0.04 \({}^{\rm a}\) & 0.106 \(\pm\) 0.03 \({}^{\rm a}\) \\ Ethyl hexaoate & 0.406 \(\pm\) 0.05 \({}^{\rm a}\) & 0.789 \(\pm\) 0.15 \({}^{\rm a}\) & 0.660 \(\pm\) 0.22 \({}^{\rm a}\) & 0.669 \(\pm\) 0.29 \({}^{\rm a}\) \\ Ethyl octanoate & 1.501 \(\pm\) 0.15 \({}^{\rm a}\) & 1.966 \(\pm\) 0.08 \({}^{\rm a}\) & 1.338 \(\pm\) 0.21 \({}^{\rm b}\) & 1.346 \(\pm\) 0.31 \({}^{\rm b}\) \\ Ethyl decanoate & 0.315 \(\pm\) 0.05 \({}^{\rm a}\) & 0.059 \(\pm\) 0.01 \({}^{\rm c}\) & 0.102 \(\pm\) 0.02 \({}^{\rm b}\) & 0.156 \(\pm\) 0.02 \({}^{\rm b}\) \\ Diethy succinate & 2.906 \(\pm\) 0.90 \({}^{\rm a}\) & 0.582 \(\pm\) 0.24 \({}^{\rm b}\) & 1.754 \(\pm\) 0.22 \({}^{\rm b}\) & 1.219 \(\pm\) 0.16 \({}^{\rm b}\) \\ Ethyl 9-decenoate & 0.051 \(\pm\) 0.01 \({}^{\rm a}\) & 0.042 \(\pm\) 0.01 \({}^{\rm a}\) & 0.025 \(\pm\) 0.01 \({}^{\rm b}\) & 0.049 \(\pm\) 0.01 \({}^{\rm a}\) \\ Diethy pentanedioate & 0.062 \(\pm\) 0.02 \({}^{\rm a}\) & 0.011 \(\pm\) 0.00 \({}^{\rm b}\)Australia [38], and concentrations ranged from 3.9 \(\mu\)g L\({}^{-1}\) to 10,000 \(\mu\)g L\({}^{-1}\). However, [PERSON] et al. [24] noted that diethyl succinate was one of the lowest ester compounds in Chenin Blanc wines in China. The compounds 2-phenylethylly acetate and ethyl octanoate contribute to the floral and fruity aroma, respectively, and they were also found in the sparkling wines produced in the SFV. 2-phenylethyl acetate was found with the highest area in the Chenin Blanc sparkling wine (Table 3). Isoamyl, hexyl and _cis_-3-hexen-1-ol acetates were present in high chromatographic areas in Syrah sparkling wine, while Chenin Blanc showed higher chromatographic areas of ethyl decanoate, diethyl pentanedioate and diethyl malate (Table 3).