Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging

Abstract

The volatile profile of sparkling wine is influenced by the retention and release of volatile compounds by lees during the aging process. Here we attempted to identify the volatiles that are most retained by lees in aging conditions and to study how their sorption varies during aging. We estimated the lees sorption capacity for several representative volatile compounds in sparkling wine samples at a range of time points during aging by assessing the volatiles sorbed on the lees surface and those present in the corresponding wines. The sorption of volatiles was proportional to their hydrophobicity, and their retention by the lees surface changed during aging. The sorption of less hydrophobic compounds decreased after the first 2 months of aging, while that of the most hydrophobic volatiles increased until 18 months, and decreased dramatically thereafter. These results indicate that the length of aging on lees determines the type and the amount of wine volatiles removed with lees in the disgorging step. While most polar aromas seem to be released from the lees surface at the earliest stages of aging, highly hydrophobic compounds and esters in general are progressively retained and subsequently desorbed into wine. Changes in the physicochemical properties of the lees cell surface were monitored during aging, but these could explain only the decrease in the sorption of less hydrophobic compounds.

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

“…Conversely, the concentration of ethyl esters of fatty acids which are described as fruity and pleasant aromatic compounds significantly decreased after nine month of aging, contributing to the overall loss of "fresh", "fruity" and "flowery" notes on aged wines [18]. This peculiar behavior of fatty acids and ethyl esters can be attributed to the adsorption by the lees [6], and the release during autolysis [1,19].…”

“…The first fermentation transforms the grape must into a base wine, in a process that is very similar to that used for high quality white wines. The second fermentation, "prise de mousse", occurs in the bottles after the addition of a "tirage solution" that includes yeast, sucrose, nutrients, and sometimes bentonite [1][2][3], and is followed by a biological aging in contact with lees in anaerobic conditions for 6-12 months [4][5][6].…”

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

“…Gallardo-Chac on et al (2009) determined the volatile compounds retained by lees during the second fermentation of sparkling wines and found that esters, aldehydes and terpenes were retained by the lees surface. Sorption depends not only on the physicochemical characteristics of the volatile compounds but also on the structure of the yeast cell walls, hence the retention of volatile compounds by the lees surface can be reversible and the volatile composition of these wines can change over long aging time (Gallardo-Chac on et al, 2010). Therefore, the final aging time will determine the type and amount of the volatile compounds present in sparkling wines (Francioli et al, 2003; Table 1 Volatile compounds of the sparkling wines at the different aging times: T9, T18, T30: nine, eighteen, thirty months of aging on lees; 12 MB: twelve months in bottle after disgorging.…”

Specific and Distinctive Wine Styles

“…In addition, the potential significance of aromatic absorption by lees should not be overlooked (Gallardo-Chacón et al, 2010). Some, such as the release of glucans, amino acids, peptides, and mannoproteins are clearly associated with yeast autolysis.…”