Macrowine 2021
IVES 9 IVES Conference Series 9 Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Abstract

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found. Therefore, the aim of this work was to evaluate the foam characteristics of these wines, and compare them with that of white and rosé sparkling wines. Different white, rosé and red sparkling wines were elaborated from different Spanish grape varieties and vintages, and with different aging time on lees, following the champenoise method. The foam measurement of these sparkling wines was carried out using the Mosalux equipment, and three parameters were determined: HM (expressed in mm that represents the foamability), HS (expressed in mm that represents the persistence of the foam collar), and TS (expressed in sec that could represent the foam stability time once effervescence has decreased The grape variety was the main factor that affected the foam characteristics of the sparkling wines, probably due to grape variety has a great influence on the wine composition [4-5]. The HM values of red sparkling wines were lower than those of rosé wines and some of white wines (Godello and Verdejo). Higher differences between sparkling wines were found in HS and TS parameters. Red sparkling wines showed higher HS and TS values than white and rosé sparkling wines elaborated from other grape varieties. In general, white sparkling wines showed lower HS and TS values than the other wines, with the exception of Verdejo wines that showed similar values than Garnacha rosé wines. Acknowledgments The authors thank the INIA and the Ministry of Economy and Competitiveness for financing this study through the projects RTA2009-00029-C02-01 and RTA2012-00092-C02-01 (with FEDER funds).

References
[1] Buxaderas, S.; López-Tamames, E. (2012). Adv. Food Nutr. Res. 66: 1-45 [2] Moreno-Arribas, V.; Pueyo, E.; Nieto, F.J.; Martín-Álvarez, P.J.; Polo, M.C. (2000). Food Chem. 70: 309-317 [3] Gallart, M.; López-Tamames, E.; Suberbiola, G.; Buxaderas, S. (2002). J. Agric. Food Chem. 50: 7042-7045. [4] Martínez-Lapuente, L.; Guadalupe, Z.; Ayestarán, B.; Ortega-Heras, M.; Pérez-Magariño, S. (2013). Am. J. Enol. Vitic. 64: 39-49 [5] Pérez-Magariño, S.; Ortega-Heras, M.; Martínez-Lapuente, L.; Guadalupe, Z.; Ayestarán, B. (2013). Eur. Food Res. Technol. 236: 827-841

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Silvia Pérez-Magariño*, Belén Ayestarán, Carlos González-Huerta, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Mirian González-Lázaro, Pedro López de la Cuesta, Zenaida Guadalupe

*Itacyl

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Colour assessment of port wines using colorimetric and spectrophotometric methods

Colour is an important quality parameter in wines and is the result of a complex mixture of pigments
(including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time as pigments react between themselves and with other wine macromolecules
(particularly polyphenols). During wine tasting, colour is normally assessed on the outer rim of the wine profile in a tilted glass, since most wines are too opaque to be analysed in the middle of the glass. Therefore, depending on the depth of observation considered, the perception of wine colour can be different.

Read More

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

Read More

Ageing of sweet wines: oxygen evolution according to bung and barrel type

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Read More

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Read More

Mean polymerization degree of proanthocyanidins of grape seeds, skins and wines from Agiorgitiko (cv. Vitis vinifera): Differences among vintages

Grape phenolic compounds are very important constituents of red wine because, in addition to their antioxidant properties, they contribute to color, astringency and bitterness, oxidation reactions, interactions with proteins and ageing behavior of wines. The aim of our study was to assess the structural characteristics of grape and wine proanthocyanidins of Agiorgitiko variety and to evaluate the influence of the vintage year. Twelve vineyard locations were designated in the Nemea wine region. For three consecutive years (2012-2014), the grapes were harvested at technological maturity and the method of phloroglucinolysis was employed to determine the mean degree of polymerization (mDP) and subunit composition of the samples.

Read More