Abstract
The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage) solution on volatile aroma compounds (VOCs) in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD); NV sparkling wine + sugar (BS); unoaked still Chardonnay wine + sugar (UC); Pinot noir 2009 sparkling wine + sugar (PN); Niagara produced Brandy + sugar (B) and Icewine (IW). The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC) because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d’expedition was added and included; pH, titratable acidity (TA g/L), alcohol (v/v %), residual sugar (RS g/L), free and total SO2 and total phenolics (A.U.). Volatile aroma compounds (VOCs) analysed by Headspace Solid- Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d’expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.
Highlights
Four main methods are used to produce sparkling wine: the Charmat/Cuvé closed/tank method; transfer method; carbonation of the base wine; and Methode Champenoise, though it is are referred to as the Traditional Method, Classic method, Methode Traditionale or bottle-fermented in other parts of the world
The oldest wine used in the study was the Blanc de noir 2009 produced from Pinot noir grapes and bottled in February 2010 with approximately 4 years in contact with yeast lees
Chemical Parameters of the Wines Used as Dosage Bases before Sugar Addition
Summary
Four main methods are used to produce sparkling wine: the Charmat/Cuvé closed/tank method; transfer method; carbonation of the base wine; and Methode Champenoise (in Champagne only), though it is are referred to as the Traditional Method, Classic method, Methode Traditionale or bottle-fermented in other parts of the world. There are two main production phases to Traditional Method sparkling winemaking as reviewed in Kemp et al [1]: the first stage is the first fermentation of grape juice to convert it into base wine; the second stage is when the base wines go through a second fermentation in the bottle after the addition of yeast and sugar (liqueur de tirage). Following a period of aging on the yeast lees (sur lies), bottles are riddled to move the sediment to the neck. Prior to closing the bottle with a cork, dosage (liqueur d’expedition) is inserted into each bottle and determines the Beverages 2017, 3, 7; doi:10.3390/beverages3010007 www.mdpi.com/journal/beverages
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