Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time

Pons-Mercadé, Pere; Giménez, Pol; Gombau, Jordi; Vilomara, Glòria; Conde, Marta Hernández; Cantos, Antoni; Rozès, Nicolás; Canals, Joan Miquel; Zamora, Fernando

doi:10.1016/j.foodchem.2020.128238

Cited by 11 publications

(17 citation statements)

References 30 publications

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“…These data indicate that after 5 years of bottle ageing the sparkling wines began to be affected by excessive ageing. These results closely match those of our previous study in which we compared changes in oxygen consumption by lees for the same set of sparkling wines to the theoretical oxygen permeability of the crown cap (Pons‐Mercadé et al 2021). According to this previous work, after 4 years of ageing, the oxygen consumed by the lees is no longer sufficient to compensate for oxygen intake through the crown cap, such that the sparkling wine becomes susceptible to oxidation.…”

Section: Resultssupporting

confidence: 89%

“…Several studies have, therefore, sought to establish the optimal duration of bottle ageing to enhance product quality. Most studies of sparkling wine autolysis have involved relatively short ageing times (Moreno‐Arribas et al 1996, 1998, Riu‐Aumatell et al 2006, Vanrell et al 2007, Cilindre et al 2010, Vichi et al 2010, Martínez‐Lapuente et al 2013, 2015, 2017, Esteruelas et al 2015) and, to our knowledge, only a few have comprised longer periods of ageing (Loyaux et al 1981, Leroy et al 1990, Charpentier et al 2005, Pons‐Mercadé et al 2021). In this study, we analysed changes in the colour, polysaccharides, proteins, foaming properties and sensory quality of AOC Cava sparkling wines with ageing times ranging from 1 to 9 years, which we believe to be the longest duration of bottle age studied in relation to AOC Cava sparkling wines.…”

Section: Introductionmentioning

confidence: 94%

“…When the second fermentation is complete, the sparkling wines are aged in the bottle in contact with yeast (also called lees) for a certain length of time, during which the process of autolysis takes place (Alexandre and Guilloux 2006). The lees enable longer ageing times for sparkling wines because they protect the wine against oxidation by consuming the small amounts of oxygen that permeate the crown cap (Pons‐Mercadé et al 2021). The extended contact with lees is one of the main differences between sparkling wines produced by the traditional method (or Méthode Champenoise ) and those produced by other procedures (Ribéreau‐Gayon et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Pons-Mercadé

Giménez

Vilomara³

et al. 2021

Aust J Grape and Wine Res

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Background and Aims: Yeast autolysis is a key step in the production of sparkling wines using the traditional method and a source of polysaccharides, mannoproteins and proteins. The evidence, however, of the enrichment of these macromolecules during ageing is not evident in the literature. In this study, autolysis of yeast lees in sparkling wines (Cava) was monitored over nine consecutive vintages. Methods and Results: The concentration of polysaccharides and proteins did not clearly increase over time, probably because these macromolecules are simultaneously released from lees and removed by other processes. In a new approach, the autolytic process was reproduced, and involved recovering the lees and maintaining them in a model wine solution for 1 year. The lees released polysaccharides and proteins, but only a small proportion of that found in the sparkling wines, especially in younger wines. Conclusions: This study confirmed that yeast enrich sparkling wines in key macromolecules but in low proportion in comparison with the usual concentration present in sparkling wine. This aspect should be considered by wineries that aim to achieve autolysis attributes, since the majority of sparkling wines are commercialised after short periods of ageing. Significance of the Study: This study determined for the first time the true contribution of yeast autolysis to the total polysaccharide and protein concentration of sparkling wines from nine consecutive vintages.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Pons-Mercadé

Giménez

Vilomara³

et al. 2021

Aust J Grape and Wine Res

Self Cite

View full text Add to dashboard Cite

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“…Lees has also been reported to consume oxygen, slowing down the oxidation of the wine (Salmon et al, 2000;Pons-Mercadé et al, 2020). The mechanism by which this occurs is not known.…”

Section: Introductionmentioning

confidence: 99%

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

et al. 2021

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The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

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“…Furthermore, the interaction between the cell surface of the yeast lees during autolysis has been investigated, to understand its antioxidant action, since this could protect the sparkling wine against oxidation by consuming small amounts of oxygen during autolysis (Gallardo-Chacón et al 2010 ). However, it was shown that the antioxidant capacity of the yeast lees decreased with an autolysis time greater than 36 months (Pons-Mercadé et al 2021 ). Hence, the authors showed that the duration of this step was a determinant factor in the maintenance of the sparkling wine bioactive quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines

et al. 2022

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This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC–DAD ( n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L −1 of TPC, and AOX above 2.11 mmol TEAC L −1 by the three in vitro assays conducted. Cis -resveratrol, kaempferol-3- O -glucoside, quercetin-3-β- d -glucoside, isorhamnetin-3- O -glucoside, and petunidin-3- O -glucoside showed a good correlation ( r > 0.8; P < 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05531-z.

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Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time

Cited by 11 publications

References 30 publications

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines

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