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

Abstract

Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclave). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences.

Comparison of ancestral and traditional methods for elaborating sparkling wines

“…Global production of sparkling wines is about 20 million hectoliters/year, which represents only 11% of total wine production ( OIV, 2023b ). Although this relatively low percentage, these wines have a large economic importance in the global wine market, which in 2022 exceeded USD 42 billion dollars ( Cravero, 2023 ). The effervescence of sparkling wines comes from an overpressure of CO 2 that can have an exogenous origin, in the case of sparkling carbonated wines, or an endogenous origin, in the case of natural sparkling wines ( European council, 2009 ; OIV, 2023a ).…”

Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine

“…Sparkling wines represent a crucial wine category with significant economic value in various wine regions globally. In recent years, there has been a continuous increase and diversification in the trend for sparkling wines [1]. Among the different production methods for natural sparkling wines, the most common involve second fermentation of a base wine (BW) in a bottle (traditional or champenoise method), which is recognized for producing the highest quality sparkling wines.…”