Effects of must settling and pre-bottling filtration in the ancestral sparkling wine production

Abstract

The ancestral method, based on a single fermentation completed in bottle without sugar addition, has gained renewed interest among both conventional and alternative wine producers. However, limited information is available regarding the impact of key oenological practices on wine quality [1,2]. This study evaluated the effects of must settling and pre-bottling filtration on the physicochemical composition, volatile profile, foam properties, colloidal characteristics, and sensory quality of ancestral sparkling wines. Macabeo grapes (2023 vintage) were vinified under four conditions combining the presence or absence of must settling and pre-bottling filtration. After eighteen months of bottle ageing on lees, wines were disgorged and analyzed. While ethanol and pH were unaffected, significant differences were observed in total polyphenol index, titratable acidity, protein and polysaccharide content, and colloidal particle concentration. Non-settled wines showed higher colloidal loads and lower foamability, whereas both settling and filtration improved maximum and stable foam height. Volatile analysis revealed higher fruity and floral esters in settled wines, while non-settled/non-filtered wines presented increased levels of volatile phenols and fatty acids associated with less desirable aromas. Sensory evaluation confirmed perceptible differences, particularly in phenolic, fruity/floral, and Maillard-related notes. Overall, must settling and pre-bottling filtration significantly influence the compositional and sensory profile of ancestral sparkling wines, providing practical guidance for quality optimization in this emerging production style. 

References

Just-Borràs, A.; Moroza, E.; Giménez, P.; Gombau, J.; Ribé, E.; Collado, A.; Cabanillas, P.; Marangon, M.; Fort, F.; Canals, J.M.; Zamora, F. (2024). Comparison of Ancestral and Traditional methods in the elaboration of sparkling wines. Current Research in Food Science, 8 (2024) 100768.

Just-Borràs, A.; Alday-Hernández, M.; García-Roldán, A.; Bustamante, M.; Gombau, J.; Cabanillas, P.; Rozès, N.; Canals, J.M.; Zamora, F. (2024). Assessment of physicochemical and sensory characteristics of commercial sparkling wines obtained through ancestral and traditional methods. Beverages, 2024, 10, 103.