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Just-Borràs A, Moroz E, Giménez P, Gombau J, Ribé E, Collado A, Cabanillas P, Marangon M, Fort F, Canals JM, Zamora F. Comparison of ancestral and traditional methods for elaborating sparkling wines. Curr Res Food Sci 2024; 8:100768. [PMID: 38860264 PMCID: PMC11163175 DOI: 10.1016/j.crfs.2024.100768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024] Open
Abstract
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO2 aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.
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Affiliation(s)
- Arnau Just-Borràs
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Ekaterina Moroz
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Pol Giménez
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Jordi Gombau
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Elisa Ribé
- Consell Regulador D.O, Tarragona, C/ de La Cort Nº 41, Baixos, 43800 Valls, Spain
| | - Angels Collado
- Consell Regulador D.O, Tarragona, C/ de La Cort Nº 41, Baixos, 43800 Valls, Spain
| | - Pedro Cabanillas
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell'Università, 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Francesca Fort
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Joan M. Canals
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
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Microbial Resources and Sparkling Wine Differentiation: State of the Arts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.
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