Table 2.
Levels of volatile compounds significantly changing in sparkling wine #2 sealed with a sparkling cork with two natural cork discs (2D) and a microagglomerated cork (MA) during bottle aging (12 to 42 months).
| Class/Compound | 12 Months 1 | 24 Months 1 | 42 Months 1 | 12 vs. 24 vs. 42 Months p |
Descriptors 2 | Olfactory Perception Threshold 3 | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2D | MA | p | 2D | MA | p | 2D | MA | p | ||||
| Ethyl esters | ||||||||||||
| Ethyl octanoate (mg/L) | 1.65 ± 0.38 | 1.30 ± 0.48 | ns | 0.97 ± 0.14 | 0.70 ± 0.23 | ns | 4.52 ± 0.65 | 2.43 ± 0.45 | * | **** | Fruity, sweet, waxy | 0.6 mg/L |
| Ethyl decanoate (µg/L) | 238.5 ± 57.2 | 235.2 ± 32.1 | ns | 43.5 ± 9.3 | 23.6 ± 7.4 | * | 24.9 ± 7.7 | 6.3 ± 3.3 | ns | **** | Fruity, waxy, sweet apple | 200 μg/L |
| Terpenes | ||||||||||||
| Camphor (µg/L) | 0.55 ± 0.42 | ND | Q | 0.68 ± 0.26 | ND | Q | 0.67 ± 0.05 | ND | Q | ns | Herbal, minty, woody | NR |
1 Average concentration and standard deviation of sparkling wine #2 sealed with 2D and MA corks. A n = 5 per closure was considered at 12 months, a n = 4 at 24 months, and a n = 3 at 42 months. 2 Descriptors reported in references [13,15]. 3 Olfactory perception thresholds determined in wine model solution as reported in reference [14]. ns—p > 0.05, *—p ≤ 0.05, ****—p ≤ 0.0001, ND–not detected, NR—not reported, Q—qualitative alteration.