the library

Sparkling wine

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  odour activity value 2.5 to 13.29 across the three vine-growing regions — the only fatty acid odour-active in all three, while hexanoic acid (16.66 down to 0.59) and decanoic acid (2.4 down to 0.79) each fall below threshold somewhere — Jagatić Korenika et al. 2020, Molecules (Table 6, Fatty acids block, row 'Octanoic acid')
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  odour activity value 27.33 to 86.74 across the three regions; in Zelina it is the single largest contributor at 26.38% of relative odour contribution. Aldehydes as a class carry 32 to 39% of the relative odour contribution in all three regions, the most consistent class share in the study. — Jagatić Korenika et al. 2020, Molecules (Table 6, Aldehydes block, row 'Hexanal')
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  rose from 17 to 78 µg eq/L over thirty months in the Cava kept in contact with its lees — a 4.6-fold increase — while the same wine held in commercial storage without lees measured 8 µg eq/L at both the start and the end. The paper's two-way ANOVA finds the LEES factor highly significant (F 22.1, p < 0.001) and AGEING TIME alone not significant (F 1.52, p = 0.253), so this is the dead yeast's doing and not the clock's. — Martín-Garcia et al. 2023, Heliyon (Table 1, row 1 'furfural'; ANOVA in Table 2, row 'Furfural')Measurement only — the source text is licensed facts-only.
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  odour activity value 13.5 to 20.85 across the three vine-growing regions — Jagatić Korenika et al. 2020, Molecules (Table 6, Esters block, row 'Ethyl butanoate')
• ethyl isovaleratearomaesterMeasured in 10 of 338 ingredients.cite

  odour activity value 6.67 to 20.33 across the three vine-growing regions. Shipped under the name that resolves to the CID the red-wine node uses; the paper's own label is the systematic 3-methylbutanoate form and rides in 'as'. — Jagatić Korenika et al. 2020, Molecules (Table 6, Esters block, row 'Ethyl-3-methylbutanoate')
• decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite

  odour activity value 12.85 to 27.61 across the three vine-growing regions — Jagatić Korenika et al. 2020, Molecules (Table 6, Aldehydes block, row 'Decanal')
• β-cyclocitralaromaterpenoidMeasured in 10 of 338 ingredients.cite

  doubled from 2 to 4 µg eq/L over thirty months on the lees, and was measured at 0.000 at BOTH time points in the wine held without lees — present only where the yeast was. Lees factor F 12.28, p = 0.004; ageing time alone not significant (F 0.51, p = 0.730). A carotenoid-derived fragment, so this is the lees acting on the wine's own pigments rather than a sugar-amine reaction. — Martín-Garcia et al. 2023, Heliyon (Table 1, row 24 'β-cyclocitral'; ANOVA in Table 2, row 'b-cyclocitral')Measurement only — the source text is licensed facts-only.
• ethyl 2-furoatearomaesterMeasured in 1 of 338 ingredients.cite

  rose from 29 to 40 µg eq/L over thirty months on the lees, while in commercial storage without lees it was NOT DETECTED at the start and reached only 9 µg eq/L at the end. Lees factor F 21.27, p = 0.001; ageing time alone not significant (F 0.88, p = 0.501). The second of the two furan compounds this design attributes to autolysis. — Martín-Garcia et al. 2023, Heliyon (Table 1, row 13 'ethyl 2-furoate'; ANOVA in Table 2, row 'Ethyl 2-furoate')Measurement only — the source text is licensed facts-only.
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  4.903 rising to 5.233 mg eq/L over thirty months on the lees, against 0.860 falling to 0.501 mg eq/L in commercial storage without them; the paper's ANOVA gives the lees factor F 62.38, p < 0.001 — the strongest lees effect of any compound it measured — Martín-Garcia et al. 2023, Heliyon (Table 1, row 9 'ethyl hexanoate*' (asterisk = mg eq/L))Measurement only — the source text is licensed facts-only.
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  fell from 166 to 69 µg eq/L over thirty months on the lees and from 17 to 5 µg eq/L without them; the paper's ANOVA gives the lees factor F 20.67, p = 0.001, so the lees measurably slow the loss of this ester rather than create it — Martín-Garcia et al. 2023, Heliyon (Table 1, row 4 'isoamyl acetate')Measurement only — the source text is licensed facts-only.
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  odour activity value 3.65 to 17.47 across the three vine-growing regions — Jagatić Korenika et al. 2020, Molecules (Table 6, Aldehydes block, row 'Nonanal')
• isoamyl lactatearomaesterMeasured in 1 of 338 ingredients.cite

  odour activity value 10.9 to 122.5 across the three vine-growing regions (lowest Zelina, highest Krašić) — the largest single OAV in two of the three regions, and 24.52% and 35.36% of total relative odour contribution in Plešivica and Krašić respectively — Jagatić Korenika et al. 2020, Molecules (Table 6 (Odour activity values and relative odour contribution in sparkling wines), Esters block, row 'Isoamyl lactate')
• 2-heptenalaromaaldehydeMeasured in 12 of 338 ingredients.cite

  odour activity value 3.71 to 46.76 across the three regions, contributing 14.25% of the relative odour contribution in Plešivica — the second-largest single contributor in that region — Jagatić Korenika et al. 2020, Molecules (Table 6, Aldehydes block, row '2-Heptenal')
• 2,4-nonadienalaromaaldehydeMeasured in 8 of 338 ingredients.cite

  odour activity value 7.77 to 21 across the three vine-growing regions. The paper does not specify the double-bond geometry, so this name resolves to three PubChem records and must be treated as an ambiguous identifier rather than joined blind. — Jagatić Korenika et al. 2020, Molecules (Table 6, Aldehydes block, row '2,4-Nonadienal')
• β-damascenonearomaterpenoidMeasured in 13 of 338 ingredients.cite

  rose from 6 to 19 µg eq/L over thirty months in the Cava kept on its lees, while in the same wine held in ordinary commercial storage it went from 0.043 to not detected. The paper's own ANOVA finds the lees factor not statistically significant for this compound (F 0.27, p = 0.613), so the direction is recorded but the difference is not claimed as proven. — Martín-Garcia et al. 2023, Heliyon (Table 1 (compounds detected in aged cava in contact with lees and stored cava, initial and final levels), row 38 'β-damascenone')Measurement only — the source text is licensed facts-only.