Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
Highlights
IntroductionSparkling wines produced by the traditional method follow a two-step fermentation process where grape juice is fermented into a base wine (cuvée) before a second step where the base wine undergoes further fermentation in a sealed bottle with a tirage liquor blend of sugar, yeast, riddling adjuvant and nutrients
Sparkling wines produced by the traditional method follow a two-step fermentation process where grape juice is fermented into a base wine before a second step where the base wine undergoes further fermentation in a sealed bottle with a tirage liquor blend of sugar, yeast, riddling adjuvant and nutrients
This study investigated changes to the compositional matrix in wine following the addition of yeast subjected to lysis treatments to the tirage solution during the second fermentation step of the traditional method sparkling wine production
Summary
Sparkling wines produced by the traditional method follow a two-step fermentation process where grape juice is fermented into a base wine (cuvée) before a second step where the base wine undergoes further fermentation in a sealed bottle with a tirage liquor blend of sugar, yeast, riddling adjuvant and nutrients. The yeast Saccharomyces cerevisiae, which is often left in a bottle following the completion of the secondary fermentation, begins to break down during prolonged exposure to lack of nutrients, high alcohol content, and carbon dioxide saturation, a process known as autolysis [2]. The slow maturation process facilitates the release of cytoplasmic (amino acids, peptides, fatty acids, nucleotides) and cell wall (glucans, mannoproteins) macromolecules from the yeast [3,5]. It is these compounds that are proposed to give rise to the so-called ‘autolytic’ characters of sparkling wine, often described as ‘toasty’, ‘bread-like’, or ‘nutty’ aromas, and ‘creamy’ mouthfeel [4,6]. Visual attributes of sparkling wine such as foam height and stability may be affected by variations in the concentrations of these yeast-derived compounds [7,8,9,10]
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