Chemical and sensory characterization of sparkling wines from coastal British Columbia, Canada

Abstract

Climate change presents major challenges to global wine production, as rising temperatures and extreme weather events impact vine health, yields, and grape composition (van Leeuwen et al., 2024). In British Columbia (BC), Canada’s principal wine region, the Okanagan Valley, recent freeze damage and wildfire smoke exposure have further compounded these pressures, while increasing summer temperatures and heat stress are accelerating phenological ripening (Hewer & Gough, 2021). These pressures highlight the need for diversified winegrowing regions within the province, including Vancouver Island (48-50°N), where temperate Mediterranean conditions are optimal for cool-climate wine production. This region is particularly well-suited to sparkling wine production, where the long, mild growing season and dry summers allow sufficient ripening while retaining higher titratable acidity, lower pH, and lower potential alcohol (approximately 9% v/v) than grapes destined for still wines. Despite increasing investment and recognition of the Vancouver Island wine sector, the sensory and chemical attributes defining BC sparkling wines remain underexplored, limiting evidence-based approaches for product development and regional positioning.

This study aims to characterize the chemical composition and sensory qualities of sparkling wines from Vancouver Island and other BC regions, benchmarking them against domestic and international comparators to evaluate regional style and climate adaptation potential. Commercially available sparkling wines spanning recent vintages, grape varieties, and production methods (Traditional and Charmat) are analyzed for standard oenological parameters (alcohol, pH, titratable acidity, residual sugar, dissolved CO₂, sulfur dioxide) alongside select volatile aroma compounds relevant to sparkling wine aroma typicity. Targeted gas chromatography–mass spectrometry (GC-MS) analysis will be applied to quantify esters, C₁₃-norisoprenoids, and C₆-alcohols (Garbay et al., 2023).

Sensory evaluation by an expert panel employs Quantitative Descriptive Analysis (QDA) to quantify aroma attributes including fruit, floral, autolytic, and mineral qualities (Francis & Williamson, 2015). Statistical analyses (ANOVA, PCA, and correlation analysis) integrate chemical and sensory datasets to reveal drivers of aromatic differentiation across regions and production styles.

This research presents the first integrated chemical and sensory characterization of BC sparkling wines, establishing a foundation for regional benchmarking and climate-adaptive production strategies. By linking compositional and perceptual dimensions, this study supports the identification of terroir expression in coastal BC and contributes to the global understanding of cool-climate sparkling wine typicity under changing environmental conditions.

References

Francis, I. L., & Williamson, P. O. (2015). Application of consumer sensory science in wine research. Australian Journal of Grape and Wine Research, 21(S1), 554–567. https://doi.org/10.1111/ajgw.12169

Garbay, J., Cameleyre, M., Riquier, L., Barbe, J.-C., & Lytra, G. (2023). Development of a new method for the quantitative analysis of aroma compounds potentially related to the fruity aroma of red wines. Journal of Agricultural and Food Chemistry, 71(35), 13066–13078. https://doi.org/10.1021/acs.jafc.3c03267

Hewer, M. J., & Gough, W. A. (2021). Climate change impact assessment on grape growth and wine production in the Okanagan Valley (Canada). Climate Risk Management, 33, 100343. https://doi.org/10.1016/j.crm.2021.100343

van Leeuwen, C., Sgubin, G., Bois, B., Ollat, N., Swingedouw, D., Zito, S., & Gambetta, G. A. (2024). Climate change impacts and adaptations of wine production. Nature Reviews. Earth & Environment, 5(4), 258–275. https://doi.org/10.1038/s43017-024-00521-5