Development of a new lab-scale carbonation method for applications to sparkling wines

Abstract

In the present work, an accurate and reproducible carbonation method for measuring the solubility and dissolution kinetics of CO₂ in model wines was developed. A lab-scale carbonator has been designed to inject gaseous CO₂ in a controlled manner up to concentrations of around 10-12 g/L in standard 75 cL “Champenoise” bottles sealed with crown caps. Various tests were performed with variations in the temperature (at 1, 12 and 19°C), ethanol concentration (at 0, 12 and 40% vol.), and pH (3 and 7) of the model wine solutions. Moreover, increasing addition of yeast cell wall products were also performed (with 10, 20 and 100 cL hL^-1, respectively). Preliminary results show that the solubility of CO₂ increases at low temperatures and with moderate ethanol concentrations, while the presence of yeast cell wall products does not significantly impact its solubility, but improved mass transfer up to a threshold where viscosity becomes limiting. This brand-new carbonation method makes it possible to study the effects of the compounds of interest on the quality of sparkling wines (and sparkling drinks in a broader sense), in relation to their foam and effervescence for example. Future perspectives include an in-depth analysis of the impact of various compounds on olfactory and organoleptic properties, indeed crucial to the consumer experience. In short, this method is a powerful tool for analysing production parameters and optimizing the sensory qualities of sparkling beverages. Ultimately, this approach could be extended to other complex carbonated matrices, thus contributing to the development of new formulations of sparkling drinks.

References

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