Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

Affiliation auteursAffiliation ok
TitreEffect of Production Phase on Bottle-Fermented Sparkling Wine Quality
Type de publicationJournal Article
Year of Publication2015
AuteursKemp B, Alexandre H, Robillard B, Marchal R
JournalJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume63
Pagination19-38
Date PublishedJAN 14
Type of ArticleReview
ISSN0021-8561
Mots-clésaroma, flavor, foaming, Sparkling wine, wine production
Résumé

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

DOI10.1021/jf504268u