02056naa a2200277 a 450000100080000000500110000800800410001902400440006010000210010424501340012526000090025952011870026865000230145565000230147865300280150165300260152965300220155570000220157770000230159970000200162270000190164270000270166170000230168870000190171177300480173021453082022-08-08       2022    bl uuuu     u00u1 u    #d7 adoi.org/10.1007/s12161-022-02374-42DOI1 aMORAIS, S. DE M.  aPotential typicality marker of volatile composition of commercial sparkling wines from the caatinga biome.h[electronic resource]  c2022  aThe present research aimed to identify the volatile profle of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identifed using the HS-SPME/GC?MS technique. The results reached the identifcation of a total of 109 compounds, classifed in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region. Keywords Volatile compound · São Francisco Valley · Geographical indication · Typicality marker · Gas chromatography  aGas chromatography  aVolatile compounds  aGeographical indication  aSão Francisco Valley  aTypicality marker1 aGALVÃO, M. DE S.1 aCARVALHO, L. M. DE1 aOLEGARIO, O. S.1 aPEREIRA, G. E.1 aANDRADE LIMA, L. L. DE1 aSILVA, F. L. H. DA1 aMADRUGA, M. S.  tFood Analytical Methods, s12161, July 2022.