Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines

Abstract

Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt < 0.05) increased the concentration of linear fatty acid-derived ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl butyrate) compared to cane sugar in sparkling wine. These results are attributed to higher concentrations of medium-chain fatty acids found in beet sugar due to the duration of sugar beet storage prior to processing. Recommended future research includes monitoring aroma compounds during ageing on lees, sensory analysis, and an investigation of a wider range of sugar products permitted for use in sparkling wine production.

The Maillard reaction in traditional method sparkling wine

“…Different types of sugar can be utilized in dosage, such as cane sugar, beet sugar, dextrose, liquid sugar (sucrose), or rectified concentrated grape must (1:1 glucose: fructose; Kemp et al, 2015Kemp et al, , 2017. However, the origins of sucrose vary, e.g., whether it is derived from sugar cane or sugar beet, thus affecting levels of trace contaminants and volatile compounds derived from sugar refinement processes (Urbanus et al, 2014;Wilson et al, 2022). The type of sugar (glucose, fructose, sucrose), as well as the concentration used in dosage, imparts a unique sensory profile on the finished wine (McMahon et al, 2017).…”

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

“…The cane sugar or beet sugar addition to Auxerrois base wines produced in Canada was studied [40], confirming that the type of sugar used for the second fermentation of sparkling wines can determine an effect on the wine's volatile content, but a slight impact on the chemical composition. Beet sugar increased some volatile compounds in the sparkling wines after the second fermentation, likely due to its fatty acids deriving from the manufacturing process, which determines a high concentration of linear fatty acidderived esters compared to cane sugar.…”

Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine

“…Chardonnay grapes were hand-harvested from Trius Winery on 19 September 2019 in Niagara-on-the-Lake, Ontario, and whole bunch pressed on site. The juice was then transported to the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University for processing according to previously documented winemaking practices [42].…”