Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

Torresi, Sara; Frangipane, Maria Teresa; Anelli, G.

doi:10.1016/j.foodchem.2011.05.006

Cited by 99 publications

(101 citation statements)

References 73 publications

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“…Volatile compounds in wine have three origins: the grape (pre-fermentative aroma), the yeast during the first and second fermentation (fermentative aroma), and the aging during settling (post-fermentative aroma) [2,5,9]. Although several aromatic compounds are initially found in the grape, the dominant, and most important volatile compounds that contribute for the peculiar characteristics of sparkling wine (higher alcohols, fatty acids, acetates, ethyl esters, ketones, aldehydes, among others) are formed or transformed during fermentation and the postfermentative process [3,10].…”

Section: Introductionmentioning

confidence: 99%

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Verzeletti¹,

Echeverrigaray²,

Cardoso³

et al. 2016

BIO Web Conf.

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Abstract. In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.

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Section: Introductionmentioning

confidence: 99%

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Verzeletti¹,

Echeverrigaray²,

Cardoso³

et al. 2016

BIO Web Conf.

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“…Ethyl octanoate, in this concentration range, may have contributed fruit/floral scent notes to the aroma of the beverage, as its concentration is 75 times higher than the perception threshold (TORRESI et al, 2011). This analyte can come from the matrix itself, as reported by CHEN et al (2006), who reported a concentration of 159μg L -1 in guava.…”

Section: Volatile Compounds Of the Natural Sparkling Guava Winementioning

confidence: 67%

“…Of these six compounds, only two were identified in natural sparkling guava wine: α-terpineol and β-damascenone. The former (as well as citronellol) can be formed during yeast autolysis during the second fermentation step (TORRESI et al, 2011). The compound (E)-6,10-dimethyl-5,9-undecadien-2-one, also known as geranyl acetone, is classified as a norisoprenoid derived from the degradation of long chain terpenes (β-carotene and lycopene), conferring a floral aroma to ripe fruit (LEWINSOHN et al, 2005;CENTENO & RUST, 2009).…”

Section: Volatile Compounds Of the Natural Sparkling Guava Winementioning

confidence: 99%

“…Champagne, sparkling, or natural sparkling are types of wine whose carbonic anhydrides come exclusively from a second alcoholic fermentation step, whether in bottles (champenoise/traditional method) or in large containers (Chaussepied/Charmat method), with a minimum pressure of 4 atmospheres at 20°C and an alcohol content of 10% to 13% by volume (BRASIL, 2004). During this second fermentation step, the sparkling wine develops characteristic flavor compounds (TORRESI et al, 2011). Yeast autolysis also occurs during this period, yielding the release of intracellular compounds such as amino acids, peptides, proteins, polysaccharides, nucleic acid derivatives, and lipids.…”

Section: Introductionmentioning

confidence: 99%

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Natural sparkling guava wine: volatile and physicochemical characterization

et al. 2017

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Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

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“…The immobilised yeast technology (IYT), compared with the traditional Champenoise method, presents several advantages related to the cost, the ability to control the fermentation, and minimised duration as a result of elimination of the riddling and disgorging steps and less storage room in the winery (Ntagas et al 2003;Torresi et al 2011). IYT compared to free cells seems to produce more glycerol, more es-ters, and lower amounts of both higher alcohols and acetaldehyde (Divies 1989;Tataridis et al 2005).…”

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confidence: 99%

Sparkling wine production by immobilised yeast fermentation

Miličević¹,

Babić²,

Ačkar³

et al. 2017

Czech J. Food Sci.

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Miličević B., Babić J., Ačkar Đ., Miličević R., Jozinović A., Jukić H., Babić V., Šubarić D. (2017): Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171-179.The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

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Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

Cited by 99 publications

References 73 publications

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

Natural sparkling guava wine: volatile and physicochemical characterization

Sparkling wine production by immobilised yeast fermentation

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