Effect ofMèthode ChampenoiseProcess on Aroma of FourV. viniferaVarieties

Abstract

To characterize the changes in aroma resulting from the <i>Mèthode Champenoise</i> process, 28 base wines and their corresponding sparkling wines were profiled by descriptive analysis. The base wines were made from Chardonnay, Pinot blanc, Pinot Meunier, and Pinot noir grapes grown in Anderson Valley, Carneros District, Napa Valley, and Russian River Valley. Intensities of seven aroma attributes were rated in base wines and sparkling wines separately. Principal Component Analyses (PCA) of the base wine data separated the white from red varietal wines, whereas the PCA of the sparkling wines did not cluster wines by region or variety. When differences in intensity ratings between each sparkling wine and its corresponding base wine were analyzed by PCA, the first dimension separated the white from red varietal wines. This pattern resulted primarily from the larger increase in citrus and apple intensity in red varietals and in vanilla/butter aroma in whites during the 18 months on yeast following the secondary fermentation.