S. Sawyer, R. Longo, M. Solomon, L. Nicolotti, H. Westmore, A. Merry, G. Gnoinski, A. Ylia, R. Dambergs, F. Kerslake
{"title":"Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine","authors":"S. Sawyer, R. Longo, M. Solomon, L. Nicolotti, H. Westmore, A. Merry, G. Gnoinski, A. Ylia, R. Dambergs, F. Kerslake","doi":"10.1111/ajgw.12527","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>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 <i>Vitis vinifera</i> L. Chardonnay and Pinot Noir wines over 24 months.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>First comparative chemical compositional study of base wines concurrently with sparkling wines.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2021-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12527","citationCount":"13","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12527","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 13
Abstract
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.
期刊介绍:
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.