Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?

Abstract

Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine.

Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View

“…The aim to increase the South African sparkling wine quality led Jolly et al [58] to verify the idea that a cork closure instead of a crown cap closure during the second fermentation and maturation on yeast lees can modify the final product characteristics. Six pairs of wines from five vintages, closed with cork or crown cap, were studied.…”

Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!

“…Prolonged champagne aging nevertheless raises an issue, which may become problematic for prolonged maturation on lees. In fact, crown caps or cork stoppers used to seal the bottles during champagne aging are impermeable to liquids, but they are not 100% hermetic to gas transfers. − Gaseous species present on both sides of the bottle closure system are thus able to slowly diffuse through the cap or through the cork along their respective inverse partial pressure gradients . Because the pressure of gas-phase CO 2 in the sealed bottle reaches close to 6 bar at 12 °C at the end of the prise de mousse (a value much higher than the current 400 ppm level of CO 2 in ambient air), yeast-fermented CO 2 is therefore able to progressively escape from the bottle by slowly diffusing into ambient air across the bottle closure.…”