# Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region
## Results
### Volatile Composition
It can be observed that Chemin Blanc sparkling wines were characterized principally by the volatile compounds 1,3-butanediol (Bt13), 2,3-butanediol (Bt23), 3-ethoxypropan-1-ol (Etp), 2-phenylethyl acetate (Ph2 ac), diethyl succinate (Dsc), diethyl pentanediolate (Dpen), ethyl decanoate (Edec), ethyl butanoate (Ebut), diethyl malate (Dmal), 3-methyl-1-butanol (M3b), and 2-phenylethanol (Ph2 ol), which present, especially, the floral and fruity aromatic descriptors. Syrah sparkling wines were characterized by the compounds benzaldehyde (Bnz), butanoic acid (Bac), phenol (Phen), isoamyl acetate (Isa), octanoic acid (Oac), cis-3-hexen-1-ol acetate (Cis3h), ethyl hexanoate (Ehex), (z)-3-hexen-1-ol (Hex3) and hexyl acetate (Hact), whose aromatic descriptors are sweet, buttery, cheese, fruity, vegetal, oily, cherry, and pear. The second principal component (PC2) explained 21.38% of the data variability and grouped CB+SY-W and CB+SY-R sparkling wines in the negative side of the \(Y\)-axis, separated from the other two varietal wines (Syrah and Chemin Blanc), located in the positive side of \(Y\)-axis. CB+SY-W and CB+SY-R sparkling wines were characterized by the compounds 3-(methylthio)-1-propanol and 3-methyl-1-pentanol. These results showed that blending two varieties, even different wines, one white and other rose, volatile profile of the blends were similar and could not be distinguished. Figure 1: Principal component analysis (PCA) performed with results of volatile compounds identified in the sparkling wines produced by the traditional method in the SFV from Chemin Blanc and Syrah varieties. Legend: Carvone (Car), 3-Methyl-1-butanol (M3b), 3-methyl-1-pentanol (M3p), hexan-1-ol (Hol), 3-ethoxypropan-1-ol (Etp), (Z)-3-hexen-1-ol (Hex3), octan-2-ol (Oc2l), 2,3-Butanediol (Bt23), 1,3-butanediol (Bt13), decan-1-ol (Dcl1), 2-phenylethylan (Ph2 ol), dodecan-1-ol (Ddl1), ethyl butanoate (Ebut), ethyl hexanoate (Ehex), ethyl octanoate (Eoct), ethyl decanoate (Edec), diethyl succinate (Dsc), ethyl 9-decenoate (E9d), diethyl pentanedioate (Dpen), 2-phenylethyl acetate (Ph2 ac), diethyl malate (Dmal), monoethyl succinate (Msuc), isoamyl acetate (Isa), hexyl acetate (Hact), _cis_-3-hexen-1-ol acetate (Cis3h), butanoic acid (Bac), hexanoic acid (Hac), octanoic acid (Oac), \(n\)-decanoic acid (nDac), dodecanoic acid (Ddac), 3-(methylthio)-1-propanol (Mthp), benzaldehyde (Bnz), and phenol (Phen). Sparkling wine 50% Chemin Blanc and 50% Syrah, elaborated as white (CB+SY-B), sparkling wine 50% Chenin Blanc and 50% Syrah, elaborated as rose (CB+SY-R). In this study, the volatile compounds present in sparkling wines produced in the SFV using the traditional method, with the two most important varieties in the region, were determined and reported for the first time. The wines presented different characteristics whose volatile compounds allowed to discriminate between samples with specific typicality of each wine to be preliminarily described. In the next step of this research, quantitative analysis should be carried out as well as the determination of the odor activity value (OAV). In addition, the correlation of the data obtained from sensory analysis should allow improving the information obtained and better describe the sparkling wines produced by the traditional method in the SFV.