The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition

Abstract

Abstract:The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d'expedition (dosage) solution on volatile aroma compounds (VOCs) in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD); NV sparkling wine + sugar (BS); unoaked still Chardonnay wine + sugar (UC); Pinot noir 2009 sparkling wine + sugar (PN); Niagara produced Brandy + sugar (B) and Icewine (IW). The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC) because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d'expedition was added and included; pH, titratable acidity (TA g/L), alcohol (v/v %), residual sugar (RS g/L), free and total SO 2 and total phenolics (A.U.). Volatile aroma compounds (VOCs) analysed by Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d'expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.

The effect of sucrose addition at dosage stage on the foam attributes of a bottle‐fermented English sparkling wine

“…In this experiment, different concentrations of sucrose, a compound primarily used to meet wine consumers' taste, were added to sparkling wines at the dosage stage. The experiment mimicked typical winemaking conditions, such that analysis of the wines was conducted 6 weeks after the dosage addition to allow for the wine to settle in a period commonly known as ‘ marriage ’ or minimum bottle ageing post disgorgement . Chemical wine composition was assessed on the wines previously degassed and chemically analysed to determine basic wine parameters, with pressure being assessed by an aphrometer and rheological properties by a dynamic viscometer.…”

“…The effect of dosage composition on the foamability of bottle-fermented sparkling wines is not well studied, with only one report to date mostly focusing on its role on the volatile profile of the wines. 13 However, given that one of the key dosage aims is to increase the sweetness of the finished wine to achieve a balance with its acidity, 1 it is reasonable to assume that this modification of the wine composition could also have consequences for foamability and foam stability of the wine -both key criteria by which the quality of sparkling wine is judged by consumers and at competitions. In this experiment, different concentrations of sucrose, a compound primarily used to meet wine consumers' taste, were added to sparkling wines at the dosage stage.…”

“…Another process that could affect the presence of these compounds is dosage, though the effects of this on foam production and stability have been somewhat overlooked. This process, which takes place immediately prior to the final bottling, involves the addition of a solution containing sugar (cane or beet), oxidized wine, SO 2 , citric acid, tannin and occasionally brandy . The purpose of dosage is to top up the lost wine, typically to 750 mL, and to add sweetness to match consumers' expectations.…”

“…This process, which takes place immediately prior to the final bottling, involves the addition of a solution containing sugar (cane or beet), oxidized wine, SO 2 , citric acid, tannin and occasionally brandy. 1,13 The purpose of dosage is to top up the lost wine, typically to 750 mL, and to add sweetness to match consumers' expectations. Sucrose is commonly used in dosage addition in view of its ease of use.…”

Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine

“…Given that adding the dosage solution is the final opportunity that sparkling winemakers have to modify their wines, more research is needed to shed light on the possible impacts that this operation has on wine quality attributes, with a few studies starting to investigate this aspect more systematically [19,22]. To the best of our knowledge, this is the first study on the effect of CMC on wine foam attributes.…”