diciembre 2017

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Martínez-García, R., García-Martínez, T., Puig-Pujol, A., Mauricio, J.C., Moreno, J.

Accede

• Oenological variables show no changes between fermentations in sealed or open bottles. • Effect of CO2 pressure on aroma compounds during second fermentation is described. • CO2 overpressure affects mainly the concentration of ethyl esters of organic acids. • Odorant series profiles are different for fermentations in open or sealed bottles. • Footprints of five aroma compound families are different in each fermentation. • PCA applied to minor aroma compounds highlights the differences among conditions.

Abstract

High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation. The differentiation among wines obtained to the end of fermentation with or without CO2 pressure is only achieved by a principal component analysis of 15 selected minor compounds (mainly ethyl dodecanoate, ethyl tetradecanoate, hexyl acetate, ethyl butanoate and ethyl

Chemometry Prise de mousse Saccharomyces cerevisiae Second fermentation Sparkling wine Volatile compounds