Effect of dosage compositions: Sensory, chemical and volatile profile analyses of different aged cava

Identifier:  TFM:121

Handle: https://hdl.handle.net/20.500.11797/TFM121

Authors:  Pigrau Santiago, Adriana

Abstract:
ABSTRACT Cava is the most prestigious sparkling wine from Spain. Nowadays, there is an upward in terms of consumption’s increase while the research goes further on increasing its quality, being an example the recent distinction “Qualified Place Cava” for the most prestigious cava. However, countries interested in healthy and balanced diet are also increasing. Their interest is not only for the variety of foodstuffs but also for their origin. Organic farming and elaboration are gaining presence year to year worldwide. In recent years biodynamics also began to grow, and it has been able to differentiate from the organic farming. To incorporate the cava to this production type, it obviously involves changes in the agriculture which give the principal raw material but also in the elaboration process. In cava process a basic phase is the dosage, which needs some modification to be accepted in the regulation of these productions types. The aim of this study is to compare the same cava with different modifications in their dosage compounds. It is essential that the products keep their basic oenological parameters and at the same time remain sensorial accepted. Volatile profile allow to detect changes which, although not always detected by the senses, indicate the product evolution and also the effects that these additives have on the cava volatile profile. This profile allows to predict the evolution before it is detected by the senses. During the study time, it was not observed significant differences between the samples. Thus, it suggests that in this period any dosage could be substituted by other. Four months later after the dosage was added the differences began to appear. It is necessary to extend the period of study to know for sure what happens over time.