Abstract
Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.
Highlights
Various sources show increasing alcohol levels for wine within the last decades
Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation
Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide
Summary
Various sources show increasing alcohol levels for wine within the last decades. The driving factors for elevated alcohol levels can be seen in improved viticultural practices, advanced plant material, optimized yeast in combination with rising temperatures due to climate change.Elevated alcohol levels affect the sensory characteristics of wine and sparkling wine in a very complex way. Various sources show increasing alcohol levels for wine within the last decades. The driving factors for elevated alcohol levels can be seen in improved viticultural practices, advanced plant material, optimized yeast in combination with rising temperatures due to climate change. Elevated alcohol levels affect the sensory characteristics of wine and sparkling wine in a very complex way. The influence of ethanol in wine is controversial and very complex. The direct sensory influence of alcohol is sweetness and the higher the alcohol content of the wine, the more the sweet perception increases [15, 19, 27, 30]. Acid perception is reduced with increasing alcohol content [6]. Alcohol produces a sensation of warmth in the wine, which causes a particular burning sensation at excessive alcohol contents [8, 9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
