Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines

Abstract

Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt < 0.05) increased the concentration of linear fatty acid-derived ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl butyrate) compared to cane sugar in sparkling wine. These results are attributed to higher concentrations of medium-chain fatty acids found in beet sugar due to the duration of sugar beet storage prior to processing. Recommended future research includes monitoring aroma compounds during ageing on lees, sensory analysis, and an investigation of a wider range of sugar products permitted for use in sparkling wine production.