Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
Highlights
One of the main ways to make sparkling wine is the traditional method, known as Methodé champenoise in Champagne [1,2], and other parts of the world as the classic method, Methode traditionale or bottle-fermented [3]
The nutrient requirement differences of non-Saccharomyces yeasts from their preference for either ammonium and/or amino acids suggests an area for further research in combination with the nitrogen requirements of a co-inoculation fermentation for first and/or second fermentation
Some non-Saccharomyces yeasts have been used to decrease the biogenic amount of sparkling wines further studies are needed to study their effect on biogenic amine concentrations after several years of lees aging
Summary
One of the main ways to make sparkling wine is the traditional method, known as Methodé champenoise in Champagne [1,2], and other parts of the world as the classic method, Methode traditionale or bottle-fermented [3]. The traditional method of sparkling wine production differs from other winemaking processes in so much as the second alcoholic fermentation and the aging on yeast lees, both take place in sealed bottles (Figure 1). These are the same bottles that customers purchase from shops and restaurants [4,5,6,7]. Each producer aims to bring together the characteristics of different grape varieties, different base wines and different years by blending base wines [12] At this stage, the wine becomes a “cuvée,” which refers to blended base wines, which go on to be fermented in bottles [1]. Wines undergo tartaric stabilization and filtration to remove prior to bottling [8,11]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
