Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

  1. Pérez-Magariño, S. 3
  2. Ortega-Heras, M. 13
  3. Bueno-Herrera, M. 3
  4. Martínez-Lapuente, L. 2
  5. Guadalupe, Z. 2
  6. Ayestarán, B. 2
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
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Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2015

Ausgabe: 61

Nummer: 1

Seiten: 47-55

Art: Artikel

DOI: 10.1016/J.LWT.2014.11.011 SCOPUS: 2-s2.0-84926058958 WoS: WOS:000348953100008 GOOGLE SCHOLAR

Andere Publikationen in: LWT - Food Science and Technology

Zusammenfassung

The aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rosé sparkling wines. Seven different grape varieties were used and the sparkling wines were studied until 30 months of aging on lees and after 12 months of aging in bottle after disgorging.Sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo grape varieties were the richest in most of the volatile compounds analyzed, especially those that contribute to the fruity aroma of wines, and maintained their varietal characteristics even after long aging time (30 months). Verdejo and Prieto Picudo sparkling wines presented the best foam characteristics, followed by Albarín and Godello wines.Considering all the results, Albarín, Verdejo, Godello and Prieto Picudo were the most interesting grape varieties to elaborate sparkling wines, following the traditional or “champenoise” method.