Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

The aim of this work was to focus on the study of the volatile composition of white and ros, base wines elaborated from different autochthonous grape varieties in Spain (Verdejo, Viura, Malvasia, Albarin, Godello, Prieto Picudo and Garnacha) and the evolution of the sparkling wines elaborated from them following the champenoise method. The amino acids and biogenic amines were also studied. Multivariate analyses (factorial and stepwise discriminant) were carried out to study the influence of these compounds all together. Base and sparkling wines from Albarin, Verdejo, Godello and Prieto Picudo were the richest in most of the volatile compounds analyzed, especially of ethyl esters and alcohol acetates, compounds that contribute to the fruity aroma of wines. During the aging on lees in the bottle of sparkling wines, an increase in branched ethyl esters, ethyl lactate and gamma-butyrolactone, and a decrease in terpenes (mainly citronellol and geraniol) were observed. In general, the levels of biogenic amines in all the sparkling wines studied were very low, which does not represent a negative effect on their quality and safety.