Abstract
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
Highlights
The traditional method for sparkling wine production consists of the fermentation of a base wine following the addition of a liqueur de tirage, in characteristic bottles [1] (Figure 1)
Bombino bianco) in using yeast strains for the production of wines white is largely associated with the use ofetnon-conventional grape varieties and yeast starters
Showed alternative tion of high quality still wines, has demonstrated suitable enological properties for elabnative yeast strains influenced the final CO2 pressure values of white Bambino bianco orating white, rosé, and red sparkling wines. These non-conventional grape varieties can positively contribute to the sensory diversification of sparkling wines, while showing comparable physicochemical profiles to Champagne and Cava
Summary
The traditional method for sparkling wine production (i.e., méthode champenoise) consists of the fermentation of a base wine following the addition of a liqueur de tirage (i.e., wine, sucrose, ethanol-adapted yeast cells, nutrients, and a clarifying agent), in characteristic bottles [1] (Figure 1). The development of this second fermentation in sealed bottles greatly contributes to the sensory complexity of the resulting wine [2,3]. Fermentation 2021, 7, 321 studies of sparkling wine production, innovating both in grape varieties and in yeast starters, and using the traditional method. Conventional grape cultivars for sparkling wine production are shown in gray; 1 Premature and 2 mature Tempranillo grapes; ND: not determined
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