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Indole Content Profiling During Biological Ageing of Cava Sparkling Wine

  • 0Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), CCNIEC Research Group "Antioxidants Naturals: Polifenols", University of Barcelona, 08028 Barcelona, Spain.
Foods (basel, Switzerland) +

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March 13, 2025

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March 13, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

This study quantified indole levels in Cava sparkling wine, finding that tryptophan ethyl ester decreases with aging. Lower levels of this indole can indicate a more aged Cava wine.

Area Of Science

  • Enology
  • Wine Chemistry
  • Food Science

Background

  • Indoles are bioactive compounds linked to yeast activity in fermented beverages.
  • Cava, a Spanish sparkling wine, undergoes aging in contact with lees, creating a unique environment for indole formation.
  • Understanding indole profiles can offer insights into wine aging processes.

Purpose Of The Study

  • To quantify the indole content in industrially produced Cava wines.
  • To investigate the relationship between indole concentrations and Cava aging time.
  • To identify potential indole markers for Cava aging.

Main Methods

  • Analysis of nine indoles using Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS).
  • Samples included 74 Cava wines with varying aging durations.
  • Quantification of indoles such as tryptophan, tryptophan ethyl ester, 5-methoxytryptophol, and n-acetyl serotonin.

Main Results

  • Significant concentrations of tryptophan (2.3-1680.4 μg/L) and tryptophan ethyl ester (0.1-5.2 μg/L) were detected.
  • Tryptophan and tryptophan ethyl ester levels were positively correlated and decreased with extended aging.
  • A threshold of <0.56 μg/L for tryptophan ethyl ester was identified as a potential marker for highly aged Cava.

Conclusions

  • Aging time in contact with lees significantly impacts indole content in Cava.
  • Base wines exhibit higher concentrations of tryptophan and tryptophan ethyl ester compared to aged sparkling wines.
  • Tryptophan ethyl ester shows promise as a marker for assessing Cava aging and quality.

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