Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines

Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

Lychee (LHF) and lychee with yerba mate (LMF) wines were developed in two fermentation stages by the probiotic yeast Saccharomyces boulardii. The physicochemical and sensory characteristics of the wines, as well as the total phenolic compounds (TPCs), methylxanthines, phenolic acids, flavonoids and antioxidant activity (AA), were determined. Yeast showed viability > 6.31 log CFU mL- 1 in the LHF and LMF wines at the end of preparation, demonstrating the probiotic potential of the proposed beverages. S. boulardii metabolizes the sugars present in beverages, generating ethanol and CO2. LHF wines had a higher content of vitamin C and a lighter color, with alcoholic, sweet and sweet fruit flavours. The yerba mate provided greater AA, TPC and methylxanthine contents; phenolic acid and flavonoid levels; brown, ocher, and yellowish colours; honey and dark colours; fermented aroma; yerba mate and fermented flavour; bitter taste and aftertaste; and greater viscosity in the mouth in the LMF wines. Fermented Lychee wines were generally more sensorially accepted. A greater preference was observed for LHF wine with a second fermentation for 15 days at 10 °C.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-06089-8.

Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods

BACKGROUND

The growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine-making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive. On the other hand, the electronic nose (E-nose) has emerged as a versatile tool, offering rapid, cost-effective discrimination of wines, and contributing insights into quality and production processes because of its aptitude to perform a global aromatic pattern evaluation. In the present study, rosé sparkling wines were produced using both methods and major volatile compounds and polyols were measured. Wines were tested by E-nose and predictive modelling was performed to distinguish them.

RESULTS

Volatile profiles showed differences between Charmat and traditional methods, especially at 5 months of aging. A partial least square discriminant analysis (PLS-DA) was carried out on E-nose detections, obtaining a model that describes 94% of the variability, separating samples in different clusters and correctly identifying different classes. The differences derived from PLS-DA clustering agree with the results obtained by gas-chromatography. Moreover, a principal components regression model was built to verify the ability of the E-nose to non-destructively predict the amount of different volatiles analyzed.

CONCLUSION

Production methods of Rosé sparkling wine affect the final wine aroma profiles as a result of the differences in terms of volatiles. The PLS-DA of the data obtained with E-nose reveals that distinguishing between Charmat and traditional methods is possible. Moreover, predictive models using gas chromatography-flame ionization detection analysis and E-nose highlight the possibility of fast and efficient prediction of volatiles from the E-nose. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines

BACKGROUND

The present study aimed to assess the chemical and sensory variability existing across sparkling white wines of a single appellation in relation to production technique and aging, identifying the existence of specific aroma chemical and sensory (odor) signatures. For this purpose, we selected Durello, an emerging sparkling white wine from the Veneto region produced using either Charmat or Classico methods.

RESULTS

Comparison of Durello varietal volatiles profile with other Italian sparkling and still wines highlighted specific features of Durello, such as high content of 1,4-cineole and non-megastigmane norisoprenoids. The production technique (Charmat or Champenoise) impacted both the volatile chemical profile, influencing the content of esters, fatty acids, cyclic terpenoids, C₆ alcohols, β-damascenone and methanethiol. With regard to wine age and vintage, an influence on esters, p-menthane-1,8-diol, cineoles and methyl salicylate was observed.

CONCLUSION

Sensory evaluation by means of a sorting task approach indicated the existence of two main types of odor profile, one clearly associated with Classico method. The main drivers of such aroma diversity were esters, 1,4-cineole and methanethiol. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Characterization of white and rosé sparkling wine lees surface volatiles

Cava is a sparkling wine that requires a second fermentation in the bottle. Its volatile fraction is conditioned by different parameters (grape, vinification process, fermentative yeast, and aging time). During the autolysis process, yeasts release compounds into the wine, but lees can adsorb certain compounds on their surface. Therefore, the aim of this work was to characterize different white and rosé Cavas, and their lees. For this, white Cavas (CGR1: 40 months; CR1: 16 months) and rosé Cavas (CRR1: multivarietal coupage; CRR2: monovarietal; both 20 months) were studied. Once disgorged, lees were freeze-dried (L-CGR1, L-CR1, L-CRR1 and L-CRR2). In addition, lees waste from the winery were collected. pH, total polyphenol index (TPI) and colour intensity (CI) of Cavas and lees were determined. The volatile fraction was analysed by Head-Space Solid Phase Microextraction followed by gas chromatography coupled to mass spectrometry. Lees showed higher values than their respective Cavas for TPI and CI, especially in the case of the L-CGR1. Most of the volatiles were identified both in Cavas and their lees, esters being the main compounds. Therefore, lees can retain phenolic and volatile compounds on their surface, which could be of interest as a new ingredient in the food industry.

Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review

The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C13-norisoprenoids, C6-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.

Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.

Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread

Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε-(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products which could induce chronic disease was analyzed. Moreover, the influence of the addition of ARs on the sensory profiles of wheat bread was evaluated. ARs supplementation (0.03%, 0.1%, and 0.3% w/w) could significantly decrease the formation of CML by 21.70%, 35.11%, and 42.18%, respectively, compared with the control. Moreover, ARs-supplemented bread achieved a higher score in overall acceptability and buttery-like aroma through sensory evaluation. The volatile compounds in bread supplemented with ARs were characterized by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), among which acetoin, 2,3-butanedione, 3-methyl-1-butanol, 2-phenylethanol, and 2-methylbutanal were confirmed as the main volatile compounds through determination of odor activity value. In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.

Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.

Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and preferences, and typical spending and consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ and ‘Enthusiasts’) using the Fine Wine Instrument model. The majority of No Frills consumers were female and typically consumed sparkling wine once per month. Almost 55% of Aspirants were male with a household income of more than AU$75,000. Enthusiast consumers were also predominantly male and well educated, and 64% were under the age of 35 years. Sparkling white wine and Champagne were generally the preferred styles for each consumer group, followed by Moscato and sparkling rosé wine. Interestingly, Moscato scored favorably with both No Frills and Enthusiast segments. Almost 25% of respondents indicated that they were not familiar with Prosecco, while sparkling red wine was perceived similarly by male and female consumers. The findings from this study can be used by sparkling wine producers to better target their products and marketing to the specific needs and expectations of consumers within different segments of the Australian domestic market.

Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis

Cava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized method based on reversed phase high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/Vis) detection has been applied to determine polyphenols in cava wines. Compounds have been separated in a C₁₈ core-shell column using 0.1% formic acid aqueous solution and methanol as the components of the mobile phase. Chromatograms have been recorded at 280, 310 and 370 nm to gain information on the composition of benzoic acids, hidroxycinnamic acids and flavonoids, respectively. HPLC-UV/vis data consisting of compositional profiles of relevant analytes has been exploited to characterize cava wines produced from different base wine blends using chemometrics. Other oenological variables, such as vintage, aging or malolatic fermentation, have been fixed over all the samples to avoid their influence on the description. Principal component analysis and other statistic methods have been used to extract of the underlying information, providing an excellent discrimination of samples according to grape varieties and coupages.

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region.

Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging

The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L^-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.