Abstract
Samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine, and sparkling wine—of Pinot Noir and Xarel·lo grape varieties from different vineyard qualities (A, B, C, D) have been analyzed by inductively coupled plasma (ICP) techniques to determine their elemental composition. The resulting data has been used to characterize these products according to oenological features and product qualities. For this purpose, box plot diagrams, bar charts, and principal components analysis (PCA) have been used. The study of the behavior of each given species has pointed out the relevance of some elements as markers or descriptors of winemaking processes. Among others, Cu and K are abundant in musts and their concentrations progressively decrease through the cava production process. S levels suddenly increase at the base wine step (and further decay) due to the addition of sulfites as preserving agents. Finally, concentrations of Na, Ca, Fe, and Mg increase from the first fermentation due to the addition of clarifying agents such as bentonite. PCA has been applied to try to extract solid and global conclusions on trends and chemical markers within the groups of samples more easily and efficiently than more conventional approaches.
Highlights
Published: 4 January 2022The current cultivation of the vine in the world has spread to two strips where wine is currently made
This paper aims at the characterization of musts, wines, and sparkling wines according to their elemental composition, trying to find markers and trends dealing with their discrimination according to product type, quality, and variety
A preliminary study of multi-elemental analysis by inductively coupled plasma (ICP)-OES and inductively coupled plasma mass spectrometry (ICP-MS) was performed to find out the best sample dilution ratio using 1% HNO3
Summary
The current cultivation of the vine in the world has spread to two strips where wine is currently made. Spain, Germany, Portugal, and the United States are located in the northern hemisphere, while Argentina, Chile, Australia, South Africa, and New. Zealand are located in the southern hemisphere. Cava is a highly popular sparkling wine with. Protected Designation of Origin (PDO) produced in various Spanish regions following the traditional Champenoise method [1,2]. The Spanish provinces of Catalonia, La Rioja, Zaragoza, Álava, Navarra, Badajoz (Almendralejo), and Valencia (Requena) are Cava producers. The grape varieties authorized for the PDO Cava for cava’s elaboration are Macabeu, Xarel·lo, Parellada, Garnatxa negra, Subirat parent, Trepat, Pinot Noir, and Monastrell [1,2,3]
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