Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics

Abstract

The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.

Comparison of ancestral and traditional methods for elaborating sparkling wines

“…The base wine was then racked again and used to elaborate the sparkling wine using the traditional method (T-SW). With this purpose, the base wine was supplemented with 22 g/L of sucrose and with a population of 2.0 × 10 6 cell/mL of a commercial strain of Saccharomyces cerevisiae (Lalvin EC1118™, Lallemand, Inc., Montreal, Canada) previously preadapted ( Berbegal et al, 2022 ; Martí-Raga et al, 2016 ). It has been described that yeast population can grow during the second fermentation of sparkling wines elaborated by traditional method until around 4.0–7.0 × 10 6 cell/mL depending of the nitrogen content and temperature ( Valade and Laurent, 1999 ; Martínez-Rodríguez et al, 2002 ¸ Martí-Raga et al, 2016 ).…”

“…This second fermentation takes place inside crown sealed bottles in which liqueur de tirage, a mixture of still wine, sugar (around 20–24 g of sucrose/L), preadapted yeasts (1 or 2 million viable cells/mL) and a riddling agent, is added to the base wine. For the second fermentation to be successful, the yeasts need to be preadapted, and essential nutrients need to be provided ( Berbegal et al, 2022 ; Martí-Raga et al, 2016 ).…”

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

“…The dry yeast preparation method for the second fermentation is also important. The study of Berbegal et al [19] on the final "Cava" sparkling wines produced with the same base wine and inoculated with the same yeast strain showed that the aroma score was significantly higher in the samples inoculated with the pied de cuve-prepared yeasts than in the ones inoculated with the culture medium glucose, peptone, and yeast extract (GPY medium), even if the sensory analysis indicated no significant differences for the visual or flavor parameters. The trained panel (16 experts) evaluated the visual, aroma, and flavor characteristics using the score sheet for sparkling and pearl wines of the OIV.…”