Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging

Abstract

As sparkling wine ages, a well-balanced amino acid composition can enrich its flavor profiles and achieve an optimal state for foam characteristics. This study aimed to determine the influence of amino acids on the flavor profiles and foam characteristics of white and rosé sparkling wine. The concentrations of amino acids and aroma compounds were determined via liquid chromatography–mass spectrometry (LC–MS) and gas chromatography-mass spectrometry (GC-MS), respectively. Correlation analysis and multiple linear regression (MLR) models were employed for further analysis. It revealed that the content of amino acids (except for proline) in both sparkling wines decreased with aging (11–23%). Ethyl octanoate had the largest odor activity value (OAV) value in both wines, but its content decreased with aging. The foam parameters of both sparkling wines decreased with increased aging duration, leading to changes in effervescence-related taste traits. Correlation analysis showed that most amino acids positively correlated with ethyl octanoate and foam characteristics, whereas the foam parameters did not increase along with the protein concentrations. Furthermore, the MLR analysis emphasized that amino acids had a greater impact on foam characteristics than volatiles. This study provides guidance for the production of high-quality sparkling wines.