Abstract
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.
Highlights
Wine’s general quality, its stability, and organoleptic parameters depend on the physicochemical composition of raw materials, environmental conditions, and viticulture management
The activity of yeasts strains during the alcoholic fermentation is regarded as a significant agent contributing to the volatile fraction and organoleptic feature of sparkling wines [18]
The type of inoculated yeasts showed only a minor impact on the physical–chemical parameters whose levels are within the limits allowed by International Organization of Vine and Wine (OIV) normatives [28]
Summary
Wine’s general quality, its stability, and organoleptic parameters depend on the physicochemical composition of raw materials, environmental conditions, and viticulture management. Reverse osmosis represents a successfully employed procedure for reducing the alcohol strength and presents the benefit of generating insignificant negative impact on wine structure and composition (preserves aroma compounds and sensory features), since it is performed at low temperatures [9]. The volatile fraction comprises several classes of organic compounds in sparkling wines, such as esters, alcohols, organic acids, ketones, aldehydes, and terpenes [15] Their concentration depends on the variety, meteorological, or biological aspects and wine-making practices [16,17]. The activity of yeasts strains during the alcoholic fermentation is regarded as a significant agent contributing to the volatile fraction and organoleptic feature of sparkling wines [18]. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration, maintaining it at a lower level, as requested by the Z generation
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