Chapter 1 - Sparkling Wines: Features and Trends from Tradition
Section snippets
Historical Background
The first signs of the production of sparkling wine in the Champagne region of France occurred in the late seventeenth century. Wine has been produced in this wine-growing region since Roman times (from 50 A.D.), called vinum titillum. However, wine production itself is not documented until the year 800. During the Middle Ages, wines from Champagne were characterized as being lively, light, clear, off-dry, and often coming with a fleeting and gentle effervescence due to the incomplete
Definition and Types of Sparkling Wines and Other Effervescent Wines
Generically speaking, sparkling wines are a type of wine that contains carbon dioxide in solution. However, when CO2 is exogenous, added in a continuous manner to wine that has been stabilized and cooled down to − 2 °C, it is considered fizzy wine. These carbonated wines belong to a lower category, price range, and quality. According to European Union terminology (6.6.2008 Official Journal of the European Union L 148/47), they are called “aerated sparkling wines.” The term “sparkling wine” is
Cultivation and Harvest
Viticulture, destined to sparkling wine production, combines traditional practices with the newest techniques, to assure the highest grape quality. The most important factors are climatic and soil conditions, grape variety use, training system, and disease and pest control.
Elaboration Process
Regardless of the type of white or red grape used, the elaboration process of white and rosé sparkling wines encompasses two clearly defined phases. The first stage follows the same vinification practices typical for white or rosé table wines. By the end of vinification, the so-called base wine used for the second fermentation is ready. The second phase includes a refermentation with added sugar and aging in contact with the lees (aging sur lies). This phase is especially delicate as it occurs
Organoleptic Characteristics
The sensory attributes of wine are the reason for its consumption. Wines, including sparkling wines, are enjoyable food products that provide pleasure to the consumer. Although they possess some nutritional value due to their caloric content and/or healthy bioactive compounds, from a nutritional standpoint they are easily replaced by other foods. All winemaking strategies, from grape to bottling, are secondary to its sensory characteristics. There are three principal attributes that should be
Data of Production and Consumption
According to data from the International Wine and Spirit Research (IWSR), provided by Freixenet S.A., the total production of sparkling wines worldwide was 2079 million bottles. Figure 1.7 shows that since 2007, production has been decreasing, possibly as a result of the economic crisis that has unfolded in developed countries. However, with the recovery and economies of emerging countries, the outlook for market growth is optimistic (Fig. 1.8).
The leading producers of sparkling wines are the
Acknowledgments
This study was supported by Ministerio de Ciencia y Tecnología (MCYT, Spain), project AGL and AGL2011-23872/AGL, and by the Generalitat de Catalunya, project 2009SGR606 (Spain). Special thanks to Jordi Torrens from Freixenet S.A.
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Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods
2023, Food MicrobiologyCitation Excerpt :Many of these organoleptic differences have been associated with the release of yeast components during ageing with the lees by autophagic/autolytic processes (Di Gianvito et al., 2019). In this sense, some authors (Buxaderas and López-Tamames, 2012; Jackson, 2020) pointed out that Charmat sparkling wines with longer contact with the lees can release yeast compounds and acquire characteristics more like those obtained by the Traditional method. Comparing the Traditional and Charmat methods, there are some obvious differences between the processes: (1) the volumes of base wine during foaming (prise de mousse) and ageing on the lees (sur lie), wherein one method the second fermentation occurs in a bottle (small volume), in the other, it occurs in pressure tanks (large volume); (2) the contact material with the liquid in glass (Traditional) and stainless steel (Charmat); (3) the Charmat method include the possibility of filtration and clarification, while the Traditional method just clarification (Di Gianvito et al., 2019; Ribéreau-Gayon et al., 2021; Togores, 2018).
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
2022, Food MicrobiologyCitation Excerpt :The méthode Champenoise is one of the most famous ways to produce sparkling wine and is generally known as traditional method. It is based on the second fermentation of a base wine with the addition of a liqueur de tirage (i.e., wine, sucrose, ethanol-adapted yeast cells, nutrients, and a clarifying agent), in characteristic bottles (Buxaderas and López-Tamames, 2012; Torresi et al., 2011). Inside the bottles yeasts consume sugar producing ethanol and carbon dioxide (about six standard atmospheres) that results in effervescence.
Effect of endogenous CO<inf>2</inf> overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
2020, Food MicrobiologyCitation Excerpt :During this aging, autolysis of the yeast cells takes place (Comuzzo et al., 2015; Martí-Raga et al., 2016; Torresi et al., 2011) modifying the organoleptic characteristics of sparkling wines (Esteruelas et al., 2014; Mans et al., 2018). The process that involves the second fermentation and the subsequent aging period is called “prise de mousse” (Buxaderas and López-Tamames, 2012; Martínez-García et al., 2017). The capacity of the yeast strain to overcome the stress in sparkling wines has been proposed as a selection method to guarantee the success of the prise de mousse process (Mans et al., 2018; Martí-Raga et al., 2016).
New trends in sparkling wine production: Yeast rational selection
2019, Alcoholic Beverages: Volume 7: The Science of BeveragesTechnology for Production of Fortified and Sparkling Fruit Wines
2017, Science and Technology of Fruit Wine Production