# Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region
## Results
### Volatile Composition
[37], 2-phenylethanol is considered one of the most important aromatic alcohols in terms of wine sensory quality. It was the second highest volatile compound identified in the traditional sparkling wines from SFV, regardless the variety used. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Aromatic Compounds** & **a CAS** & **b LTPRI-EXP** & **c LTPRI-LIT** & **Aromatic Descriptors** \\ \hline \hline
**Alcohols** & & & & \\
3-Methyl-1-butanol & 123-51-3 & 1216 & 1217 [26] & Solvent [13] \\
3-Methyl-1-pentanol & 589-35-5 & 1328 & 1331 [26] & Vinous, herbaceous, cocoa [13] \\ Hexanol-1 & 111-27-3 & 1354 & 1356 [27] & Vegetative, grass cut [14] \\
3-Ethoxypropan-1-ol & 111-35-3 & 1372 & 1371 [20] & Fruity [13] \\ (Z)-3-Hexen-1-ol & 928-96-1 & 1383 & 1383 [28] & Green, bitter, greasy [13] \\ Octan-2-ol & 5978-70-1 & 1422 & 1416 [29] & - \\
2,3-Butanedi & 513-85-9 & 1539 & 1545 [26] & Fruity [13] \\ Butane-1,3-diol & 107-88-0 & 1577 & 1576 [30] & - \\ Decan-1-ol & 112-30-1 & 1763 & 1778 [20] & Sweet, fatty [13] \\
2-Phenylethanol & 60-12-8 & 1903 & 1900 [20] & Flower, honey [14] \\ Dodecan-1-ol & 112-53-8 & 1968 & 1977 [20] & Unpleasant, floral [9] \\ \hline \hline
**Esters** & & & & \\ Ethyl butanoate & 105-54-4 & 1057 & 1044 [28] & Strawberry, apple [13] \\ Ethyl hexanoate & 123-66-0 & 1232 & 1236 [20] & Fruity, green apple, floral [9] \\ Ethyl octanoate & 106-32-1 & 1436 & 1429 [20] & Fruity, pineapple [9] \\ Ethyl decanoate & 110-38-3 & 1638 & 1638 [20] & Oily / fruity (grape) [9] \\ Diethyl succinate & 123-25-1 & 1678 & 1686 [20] & Fruity [13] \\ Ethyl 9-decenote & 67233-91-4 & 1690 & 1689 [29] & Roses [13] \\ Diethyl pentanediate & 1119-40-0 & 1780 & 1780 [20] & - \\
2-Phenethyl acetate & 103-45-7 & 1808 & 1821 [20] & Flowery [13] \\ Diethyl malate & 626-11-9 & 2040 & 2041 [27] & Peach, cut grass [13] \\ Monotheyl succinate & 3878-55-5 & 2383 & 2395 [31] & - \\ Isoamyl acetate & 123-92-2 & 1123 & 1125 [26] & Fruity (banana) [14] \\ Hexyl acetate & 142-92-7 & 1271 & 1279 [26] & Apple, cherry, pear, floral [13] \\ _Cis_-3-Hexen-1-ol acetate & 3681-71-8 & 1316 & 1319 [26] & - \\ \hline
**Acids** & & & & \\ Butanoic acid & 107-92-6 & 1633 & 1637 [28] & Cheese [9] \\ Hexanoic acid & 142-62-1 & 1849 & 1855 [20] & Fatty [9] \\ Octanoic Acid & 124-07-2 & 2066 & 2060 [27] & Cheese [14] \\ n-Decanoic acid & 334-48-5 & 2276 & 2269 [20] & Fatty, rancid [13] \\ Dodecanoic acid & 143-07-7 & 2488 & 2485 [30] & Rancid [14] \\ \hline \hline
**Others** & & & & \\
3-(Methyl-1-propanol (sulfured) & 505-10-2 & 1711 & 1715 [32] & Cooked vegetable [13] \\ Benzaldehyde (Aldehyde) & 96-48-0 & 1526 & 1513 [29] & Sweet, buttery [9] \\ Phenol (Phenol) & 108-95-2 & 2004 & 2002 [20] & Medicinal [9] \\ Carvone (Terpene) & 2244-16-8 & 1717 & 1718 [28] & Herbaceous, bread, spicy, floral [33] \\ \hline \hline \end{tabular}  
* CAS: Chemical Abstracts Service. \({}^{\text{b}}\) LTPRI-EXP: Linear temperature-programmed retention indexes experimentally obtained calculated using n-alkanes (C11-C24) in the DB-Wax column. \({}^{\circ}\) LTPRI-LIT: Linear temperature-programmed retention indexes related in the literature obtained in DB-Wax column or equivalent stationary phase: [PERSON] et al. [9]; [PERSON] et al. [13]; [PERSON] et al. [14]; [PERSON] et al. [20]; [PERSON] et al. [26]; [PERSON] et al. [27]; [PERSON] et al. [28]; [PERSON] et al. [29]; [PERSON] et al. [30]; [PERSON] [31]; [PERSON] et al. [32]; [PERSON] et al. [33].  
\end{table} 
Table 2: Volatile compounds tentatively identified in four sparkling wines elaborated by traditional method in the SFV and its aromatic descriptors. The hexan-1-ol (herbaceous flavour), a compound formed by linoleic and linolenic acids degradation in the pre-fermentative stage [14], was also found in the sparkling wines from SFV. Its presence ranged from 0.166 (Syrah sparkling wine) to 0.550 (CB+SY-R sparkling wine) (Table 3). Significant quantities of this alcohol were also observed by [PERSON] et al. [38] in rose sparkling wines produced through the traditional method in Australian.