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…

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Read More

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

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

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

Irrigation frequency in four grapevine red varieties in Spain. Effect on must volatile composition

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Read More