Natural sparkling wine pétillant naturel: technological features and sensory profile

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties. The historical background of the emergence of this wine type, its evolution, and modern production trends, particularly in Ukraine, are analyzed. A detailed description is provided of the processes of primary grape processing, fermentation control, bottle fermentation, lees aging, and disgorgement. Sensory analysis of the obtained samples was carried out using the descriptive method and compared with sparkling wines produced by the Charmat method.

It was found that Pet-Nat wines are characterized by lower acidity, higher residual sugar levels, more pronounced fruity and floral aromas, greater body, and the presence of creamy and pastry notes due to prolonged contact with the lees. In contrast, sparkling wines made using the Charmat method are noted for their higher acidity, greater effervescence, and fresher taste profile. The results highlight significant sensory differences between the experimental samples, driven by both technological factors and grape varietal characteristics, and confirm the promising potential of Pet-Nat production in meeting the demand of consumers seeking natural and authentic wines.