Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

Abstract

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.

Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method

“…The volatile fraction of Torrontés Riojano sparkling wines revealed a high concentration of volatile compounds associated with fruit aromas, as well as terpene compounds associated with the floral Muscat-like aromas [6] (Table 5). In fact, the final sensory properties of Muscat, Moscato Giallo, Muscat Ottonel, and Torrontés Riojano sparkling wines appears to depend on their unique terpenic profiles [5,7,22,44,45]. As shown in Table 5, even if differences in total terpene concentrations are evident between the various Muscat-type varietals, their total contribution is higher (above 0.5 mg/L) than in other varietals used for sparkling wine production, such as Chardonnay and Riesling [46,47].…”

“…In geographic regions where the agricultural conditions do not favor the proper development of most V. vinifera grapes, V. non-vinifera species and their hybrids are commonly cultivated [52]. In Brazil, non-vinifera grape varieties (e.g., Villenave -V. labrusca × Riesling renano-, Niagara, Goethe) and innovative V. vinifera varieties, such as Manzoni Bianco, mostly employed in the elaboration of grape juices and wines, express interesting characteristics of aroma and a good balance between acidity and sugar content, resulting in appealing alternatives for sparkling wines [7][8][9]. In this context, studies of changes in phenolic composition, browning index, and glutathione content during 18 months of biological aging sur lies, for sparkling wines produced with Villenave, Niagara, Manzoni, and Goethe cultivars, revealed highly suitable changes in the phenolic profiles during the aging period [7].…”

“…In Brazil, non-vinifera grape varieties (e.g., Villenave -V. labrusca × Riesling renano-, Niagara, Goethe) and innovative V. vinifera varieties, such as Manzoni Bianco, mostly employed in the elaboration of grape juices and wines, express interesting characteristics of aroma and a good balance between acidity and sugar content, resulting in appealing alternatives for sparkling wines [7][8][9]. In this context, studies of changes in phenolic composition, browning index, and glutathione content during 18 months of biological aging sur lies, for sparkling wines produced with Villenave, Niagara, Manzoni, and Goethe cultivars, revealed highly suitable changes in the phenolic profiles during the aging period [7]. For example, (+)-catechin and (−)-epicatechin, flavanols with an important influence on the astringency and color of wines, show concentrations of 1.31-14.05 mg/L and 2.64-5.70 mg/L, respectively, in these non-conventional sparkling wines [7].…”

“…In this context, studies of changes in phenolic composition, browning index, and glutathione content during 18 months of biological aging sur lies, for sparkling wines produced with Villenave, Niagara, Manzoni, and Goethe cultivars, revealed highly suitable changes in the phenolic profiles during the aging period [7]. For example, (+)-catechin and (−)-epicatechin, flavanols with an important influence on the astringency and color of wines, show concentrations of 1.31-14.05 mg/L and 2.64-5.70 mg/L, respectively, in these non-conventional sparkling wines [7]. Catechin and epicatechin levels of 3.52-5.80 mg/L and 1.56-2.15 mg/L, respectively, were measured in sparkling wines made with Sauvignon blanc, Riesling Renano, Pinot Grigio, Pinot noir, and Chardonnay [7].…”

Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads

“…Other authors investigated changes in polyphenolic content in the production of beverages such as grape wines [8], sparkling wines [9], beer [10] or ciders [11]. Regarding meads, the literature contains research papers analyzing the composition and changes in the content of phenolic compounds under the influence of herbal or fruit additives [2] as well as under the influence of the yeast strain and heating process of the honey wort [12].…”