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

Abstract

Abstract. In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling wines. For this purpose, second fermentations were conducted by the traditional method using a base wine elaborated with Pinot Noir, Chardonnay and Riesling Italic, and fermented with S. cerevisiae vr. bayanus EC1118 strain. Samples were collected from 0 to 360 days, and evaluated with respect to the basic physic-chemical characteristics, yeast population, and the concentration of volatile compounds. The results showed that the second fermentation, other than an increment in the alcohol concentration leads to a small increase in volatile acidity, where total acidity decreased during fermentation, and increase again during aging. Yeast population declined rapidly after fermentation, but autolysis initiated just after 9 month of aging. Based on the concentration of volatile compounds, three profiles could be defined: (1) a fermentation profile defined by higher concentrations of acetates and lower concentrations of ethylates and fatty acids; (2) a post-fermentation profile with intermediary concentrations of acetates, and increased concentrations of fatty acids, and their ethyl esters; and (3) a mature profile with higher concentrations of diethyl succinate, fusel alcohols, volatile fatty acids, and their ethyl esters, and lower concentrations of acetates.

Impact of fining agents on the volatile composition of sparkling mead

“…Higher concentrations of 1‐hexanol, 3‐methyl‐1‐butanol were found by Verzeletti et al . , although the concentrations of 1‐propanol, 2‐methyl‐1‐propanol, 2‐methyl‐1‐butanol and 2‐phenylethanol were lower compared with the present study. Higher concentrations of alcohols were also observed by Madrera et al .…”

“… in sparkling wines (young Cava), although concentrations of hexanoic acid and octanoic acid were slightly higher. However, the concentrations of decanoic acid, octanoic acid, hexanoic acid and butanoic acid were higher than those found here. Significant differences ( p < 0.05) between the combined fining agents and tannins were found for 2‐methylpropanoic acid, octanoic acid and decanoic acid.…”

“…The concentration of ethyl acetate obtained here was higher than that observed by Verzeletti et al . whilst that of 2‐phenylethyl acetate was similar. The concentrations of ethyl acetate reported by Madrera et al .…”

“…Verzeletti et al . reported slightly higher concentrations of ethyl butyrate, ethyl octanoate, ethyl hexanoate and diethyl succinate, and Madrera et al . found higher concentrations of ethyl lactate, ethyl butyrate, ethyl hexanoate and ethyl octanoate in sparkling ciders.…”

“… and Verzeletti et al . with higher concentrations of ethyl lactate and diethyl succinate in aged Spanish Cava and Brazilian sparkling wine, respectively. The concentrations of monoethyl succinate ranged between 2.3 and 2.5 mg/L, followed by diethyl succinate (0.6–1.2 mg/L) and ethyl lactate (269.5–312.3 μg/L), but had no marked impact on aroma at these concentrations.…”