Background and Aims
Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, ...however, is less well‐established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 months.
Methods and Results
Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS‐SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 months post‐bottling and sensory appraisals at 12 and 24 months. The duration of ageing significantly influenced compositional changes in fermentation‐derived and oxidative‐flavour‐associated compounds. Ageing base wines off or on lees produced similar maturation‐associated aroma profiles to sparkling wines irrespective of cultivar.
Conclusions
The contribution of autolysis products did not feature as strongly as anticipated over 24 months, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 months or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines.
Significance of the Study
First comparative chemical compositional study of base wines concurrently with sparkling wines.
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and ...microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L−1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
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•Changes on wine constituents were analyzed over time by multianalytical approaches.•Aged sparkling wines added of mannoproteins had increased levels of polyphenols.•Concentrations of organic acids were higher after 12 months of over-lees aging.•The mineral profile remained stable in wines aged in contact with yeast.•There was no formation of new species in treated wines as shown by Raman spectra.
Sparkling wines produced with the nontraditional grape varieties Villenave, Niagara, Manzoni and Goethe, and also a classic Chardonnay variety, were investigated in this study. The aim was to ...determine the influence of the length of time for which the wines were exposed to biological aging in contact with yeast lees (over-lees) on the nitrogen composition and the characteristics of the sensory profile. Significant changes were observed in the concentration of free amino acids in the sparkling wines during over-lees aging. The use of multivariate analysis to investigate the nitrogen composition of sparkling wines proved to be an interesting tool to differentiate sparkling wines according to the time of biological aging. The principal component analysis clearly separated the sparkling wines according to the time of over-lees aging considering the nitrogen composition, and this behavior was observed for all varieties. Sparkling wines with 15 and 18 months of over-lees aging were associated with most of the amino acids analyzed. The sensory profiles obtained for the sparkling wines with 18 months of aging on yeast lees was characterized by descriptors of white and citrus fruits, floral and/or orange blossom, honey, butter, notes of toasted bread and vegetal, and straw-colored.
•Changes on sparkling wine nitrogen composition were analyzed over-lees aging time.•Concentrations of some amino acids were higher after 18 months of over-lees aging.•The behavior of free amino acids was investigated.•PCA applied to nitrogen content clearly separated the wines according time aging.•Sensorial profile of sparkling wines aged on yeast lees were mainly white fruits and floral notes.
Sparkling wines were elaborated with the nontraditional varieties Villenave, Niagara, Manzoni, and Goethe, and monitored in relation to the changes in phenolic composition, browning index, and ...glutathione content during 18 months of biological aging (sur lies). Important changes in the phenolic profile, browning index, and glutathione content were observed in the sparkling wines during the over‐lees aging period. The major phenolic compound in the sparkling wines was tyrosol, followed by caffeic, trans‐caftaric, and gallic acids, catechin and epicatechin. The biological aging led to an increase in the individual phenolic compounds, especially caffeic, gallic, and ellagic acids, and an increase in the browning index was also observed during the aging period. Caffeic acid was significantly correlated with browning and aging period in all sparkling wines, which indicates that this compound can be useful as a quality marker to monitoring the biological aging profile of white sparkling wines. The results obtained indicate that the aging period (sur lie) had an important influence on the changes in the unique phenolic profile of the sparkling wines elaborated with nontraditional varieties.
Practical Application
In sparkling wines production, the secondary fermentation occurring in the sealed bottle during the vinification contributes greatly to their quality and sensory complexity. The Vitis labrusca and hybrid grapes varieties represent most of the grapes cultivated in Brazil being employed in the elaboration of juices and wines. These varieties present a great oenological potential and have not been explored yet regarding to the production of white sparkling wines. The use of these nontraditional grape varieties cultivated in South Brazil may be a viable alternative in the production of white sparkling wines with biological aging potential and particular bioactive properties.
During the ageing in barrels, the contact with the fine lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain ...in the wine. At present, minimizing the addition of sulphur dioxide is the trend in all viticultural areas. In this study, the effect of various sulphur dioxide levels was monitored in presence of the lees to determine which dose is appropriate to provide the protection of susceptible white wine against oxidation.
Without SO
2
protection, the rH and redox potential changed slightly, so the level of dissolved oxygen seemed to be controlled during the ageing period by the lees, though the antioxidant effect of lees in itself was not appropriate to protect the polyphenol content from chemical oxidation, which led to considerable browning. With the addition of a lower amount of SO
2
— 40 mg l
2
, the lees is already able to protect the white wine samples in all aspects.
Given the importance of the interactions between wine and lees cell surface during sparkling wine aging, and in view of recent results proving the antioxidant potential of yeast cell wall ...biomolecules, the antioxidant capacity of lees cell surface was investigated to establish its possible role in the antioxidative effect of lees. The surface antioxidant activity of lees from wines with different aging periods was determined on the whole cell by two widely used methods (DPPH and FRAP assays), obtaining maximum values of 24.5
μmol Trolox/g cells (fresh weight) by the DPPH assay, and 21.3
μmol Trolox/g cells (fresh weight) by the FRAP assay. Lees surface antioxidant activity was influenced by base wine characteristics and inversely related to
sur lie aging period. Conversely, the percentage depletion of lees surface antioxidant activity during aging was mainly determined by the length of aging, regardless of wine characteristics. To examine the influence of cell wall thiol groups and adsorbed polyphenols on lees' protective effect, their presence on cell surfaces was assessed. They accounted for 25
±
11% and 54
±
7% of the antioxidant activity measured by DPPH, respectively, and 0.3
±
0.1% and 39
±
8% measured by FRAP, respectively. Only a part of the remnant antioxidant activity of lees surface measured by FRAP could be theoretically explained by the presence of cell wall mannans.
The origins of biogenic amines are sound grapes, alcoholic fermentations, malolactic fermentation and microbial activities during wine storage. These biologically produced amines are essential at low ...concentrations for optimal metabolic and physiological functions in animals, plants and micro-organisms. During alcoholic fermentation the degree of maceration is the first factor that affects the extraction of compounds present in the grape skin, among them aminoacids, precursors of biogenic amines. The aim of the present work was to study the changes of the concentration of biogenic amines in wines made from Vitis vinifera ‘Pinot noir’ from Plešivica (vintage 2009) produced with classical maceration, cold maceration and use of sur lie method. Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection after pre-column derivatization with o-phthalaldehyde (OPA). In ‘Pinot noir’ wines tested, histamine was the most abundant biogenic amine followed by tryptamine and 2-Phenylethylamine. Total amount of biogenic amines ranged from 8.72 mg/L in wines made with classical maceration up to 9.34 mg/L in sur lie wines. In summary, from the results obtained in this study, it can be concluded that sur lie technology can influence the formation of biogenic acids since the release of amino acids is probably more pronounced in wines aged with lees and stirred weekly. No significant differences were found in the concentration of biogenic amines in relation to the used maceration process.
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