terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Abstract

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

A grape must of Macabeo was fermented and when density was around 1005, it was separated in two sets. One was maintained in the tank until the end of fermentation whereas the other was cooled, filtered to reduce the yeast’s population and bottled for elaborating SW by ancestral method. The other set was used once alcoholic fermentation was finished for elaborating SW by traditional method.

As expected, the ethanol content of ancestral SW was around 1.5 % lower than that of traditional SW since it was not supplemented with sugar for the 2nd fermentation. No differences were found in titratable acidity, volatile acidity, pH or in protein content. However, the polysaccharide concentration was higher in the case of traditional SW which suggest a higher impact of yeast’s autolysis. In contrast, the foamability (HM) was higher in the case of ancestral SW, probably because its lower ethanol content. The wines were tasted by a trained panel which considers both wines positively.

References:

1)  Maujean A. (1989) Histoire de bulles. Rev Franç Enol. 120:11-17.

2)  J. Robinson (ed) (2006) The Oxford Companion to Wine. Third Edition pp. 402–403 Oxford University Press. ISBN 0-19-860990-6

3)  Dubois C. et al. (1998). Blanquette methode ancestrale. In: Oenologie: Principes scientifiques et technologiques. C. Flanzy (Ed.). Tec & Doc Lavoisier. p. 833.

4)  Pons-Mercadé P. et al. (2021). Monitoring yeast autolysis in sparkling wines of nine consecutive vintages produced by the traditional method. Aust J Grape Wine Res. DOI 10.1111/ajgw.12534

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Arnau Just-Borràs1, Ekaterina Moroz1, Pol Giménez1, Pedro Cabanillas1, Jordi Gombau1, Joan M. Canals1, Fernando Zamora1*

1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain

Contact the author*

Keywords

sparkling wine, traditional method, ancestral method, foam properties

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Read More

Effect of ultraviolet B radiation on pathogenic molds of grapes

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

Read More

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

Read More

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More